Creamy Parmesan Zucchini "zoup"
From mrsvegan 13 years ago
- 45 min to make
- Serves 2-4
This is a great way to use all those Zucchini left over from summer! It's easy, tasty & satisfying. Serve with artisan crackers (whole grain) or a good crusty sprouted bread. I've prepared this for 2-4 people but you can easily expand for a crowd. Read more Husband added extra freshly ground pepper and tabasco to his (a personal preference). Garnished with a dollop of dairy-free sour cream mixed with some onion soup mix & a few sprigs of cilantro See less
Ingredients
- 1/2 medium white or yellow onion, chopped shopping list
- 4 medium zucchini, ends removed, sliced into 1/2 in. rounds shopping list
- 1 tbs vegan margarine shopping list
- 1 tsp chopped garlic (I like the kind in a jar) shopping list
- 1/4 tsp italian seasoning shopping list
- 1/4 tsp ground cumin shopping list
- 1/4 tsp ground cloves shopping list
- 1/4 tsp ground thyme shopping list
- salt and ground pepper to taste shopping list
- 1/4 c grated parmesan cheese shopping list
- 3 c plain soy milk shopping list
- dairy free sour cream and cilantro for garnish (optional) shopping list
How to make it
- In a large saucepan, saute onion in margarine until transparent. Add zucchini and seasonings and cook, stirring occasionally, until zucchini are fork tender.
- Add all sauteed vegetables to food processor and process until pureed.
- Transfer pureed veg back to saucepan, add soy milk and parmesan cheese, stirring to mix thoroughly. Heat on low to medium 'till heated through. Add 1-2 tbs dry onion soup mix to 1/4c dairy free sour cream & mix. Garnish soup as desired and serve.
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