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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Vegetarian zucchini soup with Gorgonzola. You can use real cream, but I use a vegan mimic cream to keep the calories down, the Gorgonzola adds enough richness that I don't think it's needed. Ingredients:
2 tablespoons olive oil |
1 tablespoon vegan margarine |
1 onion, chopped |
2 pounds zucchini, sliced |
1 teaspoon dried oregano |
salt and pepper to taste |
2 1/2 teaspoons vegetable bouillon powder |
2 1/2 cups water |
6 ounces crumbled gorgonzola cheese |
1 cup non-dairy creamer (such as mimiccreme®) |
Directions:
1. Heat the olive oil and margarine together in a large pot; cook and stir the onion in the hot oil and margarine until soft, 5 to 7 minutes. Add the zucchini and season with the oregano, salt, and pepper; continue cooking and stirring until the zucchini is tender, about 10 minutes.
2. Pour the water into the pot, and stir in the bouillon powder. Bring the liquid to a boil, reduce heat to medium-low, and simmer another 10 minutes. Add the Gorgonzola cheese and allow it to melt into the soup.
3. Pour the soup into a blender, filling the pitcher no more than halfway full. Secure the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup in the cooking pot. Stir the creamer through the soup before serving hot.
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