Vegetarian Creamy Zucchini Soup
I have been making and freezing this quick vegetarian soup for years. Serve it with tomato wedges and hard cheese or corn muffins to round it out.
I have been making and freezing this quick vegetarian soup for years. Serve it with tomato wedges and hard cheese or corn muffins to round it out.
- Carbohydrate 12.5416121169982 g
- Cholesterol 0 mg
- Fat 1.72373538355927 g
- Fiber 4.00508192537619 g
- Protein 7.60606199551933 g
- Saturated Fat 0.254140569026839 g
- Serving Size 1 1 Serving (92g)
- Sodium 206.887693991521 mg
- Sugar 8.53653019162201 g
- Trans Fat 0.22065425009123 g
- Calories 87 calories
Step-by-step
- Saute onions in olive oil until translucent.
- Add garlic and cubed zucchini stirring until zucchini begins to brown.
- Add 6 cups of water, and stir because this is the last stir for a while.
- Add the soy flour and nutritional yeast but do not stir.
- Cover and cook until the zucchini is soft.
- Using an immersion blender, blend until smooth.
- Blend 2 T cornstarch with water then stir into soup over low heat.
- When the soup reaches the desired consistency, add the dill and miso paste (can be diluted with water or soup to dissolve easier) and stir.
- Serve.
Managing Texture and Thickeners Without Dairy
Sauteing the yellow onion until translucent requires medium-low heat to prevent premature browning. Adding the cubed zucchini with skin on retains valuable fiber and structure. Stirring the mixture only until the zucchini begins to brown ensures proper caramelization before the water goes in. Sprinkling soy flour and nutritional yeast directly on top without stirring creates a functional barrier that prevents flour clumps from forming on the bottom of the pot. Dissolving the cornstarch in a separate splash of cold water before incorporating it prevents raw starch pockets. Whisking this slurry in over low heat allows the starches to swell properly and thicken the liquid without scorching.
Balancing Salt and Storing Efficiently
Incorporating white miso paste at the very end protects its delicate live cultures and prevents the delicate umami notes from boiling away. Diluting the miso in a small bowl of warm broth before whisking it into the pot disperses the thick paste evenly. Dried dill releases its essential oils best when added alongside the miso rather than at the beginning of cooking. Batch cooking this recipe provides excellent freezer utility for up to three months when stored in heavy-duty containers. Doubling or halving the batch scales linearly, though adjusting the water volume by half-cup increments prevents the final puree from becoming too thin.
