Mexican Zucchini Soup

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:

1. Saute the onion in the soy margarine until it is glassy, about 3 minutes.
2. Add the minced zucchini pieces and saute until they begin to soften.
3. Stir in the vegetable bouillon, corn and jalapeno’s and black pepper.
4. Bring the soup to a gentle boil , reduce the heat and cook until the corn and zucchini are soft but not mushy.
5. Remove from the heat.
6. Add the soy yogurt and nutritional yeast of soy cheese.
7. Optionally garnish the soup with parsley and nutmeg.

Notes:

adapted from http://www.cooks.com/rec/view/0,1648,134179-248196,00.html

Author: Chris Walker. This entry was posted on Monday, July 7th, 2008 at 8:42 pm. It is filed under Corn, Soups, Zucchini. You can follow any responses to this entry through the RSS 2.0 feed.

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