Friday, November 27, 2015
Delicate Zucchini Soup
2-3 garlic cloves
optional: powdered dried vegetables or a bouillon cube
1/2 cup unsweetened soymilk or other nutmilk
4 tbsp olive oil
salt, pepper, and parsley to taste
Cover zucchini, potatoes, garlic, and onion with salted water, add dried vegetables or bouillon, and bring to a boil. Then, lower the heat and simmer until vegetables are soft. Transfer vegetables, and some of the water, into a blender and puree. Add soymilk and olive oil and puree again until smooth. Return to pot, mix with broth, and season with salt and pepper. Sprinkle fresh parsley on top.