Mexican Zucchini Soup
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This is a great tasting soup, and a good use for those extra large zucchini that often appear in the garden. Of course, a normal size zucchini also is good.
Serving Size: 4
Ingredients:
- 1 small onion, finely chopped
- 1 & 1/2 teaspoons vegan margarine
- 2 cups vegetable bouillon
- 2 cups zucchini, diced in small pieces
- 1 & 1/2 cups corn kernels
- 3 tablespoons jalapeno peppers, finely chopped
- 1/8 teaspoon black pepper
- 1 cup soy yogurt
- 2 tablespoons nutritional yeast or soy Parmesan
- minced fresh parsley and ground nutmeg as optional garnish
Directions:
- Saute the onion in the soy margarine until it is glassy, about 3 minutes.
- Add the minced zucchini pieces and saute until they begin to soften.
- Stir in the vegetable bouillon, corn and jalapeno’s and black pepper.
- Bring the soup to a gentle boil , reduce the heat and cook until the corn and zucchini are soft but not mushy.
- Remove from the heat.
- Add the soy yogurt and nutritional yeast of soy cheese.
- Optionally garnish the soup with parsley and nutmeg.
Notes:
adapted from http://www.cooks.com/rec/view/0,1648,134179-248196,00.html
This entry was posted on Monday, July 7th, 2008 at 8:42 pm and is filed under Corn, Soups, Zucchini. You can follow any responses to this entry through the RSS 2.0 feed.
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Sounds like a good way to get rid of all the extra zucchini in my fridge, I will have to go pick up some jalapeno’s but it sounds like it’s worth it.
This looks like a great soup for the summer! Especially with fresh local zucchini, corn, and peppers, here in Texas!
this is a beautiful soup. cheap and easy to make. I suggest cutting up an avocado on the side and makin it real spicy.
Just made this Soup, added a little Turkish Dried Chilli spice to the soup also. Also I did it with an ordinary yoghurt and parmesan. IT was AMAZING, really hearty.
worth trying out.
Hi Katie,
Thank you for your comment, and telling us of how you adapted the recipe. It sounds yummy, although of course as vegans, we would not want the regular yogurt or Parmesan. But we’re glad you liked the soup, and hope others give the vegan version a try-perhaps with your tasty Turkish dried chili suggestion- sounds great. Hope you are enjoying a summer of tasty veggies.