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Vegan Creamy Zucchini Soup

2023-03-02

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500

Don’t let zucchini’s dull and pale appearance fool you; Behind it hides a magical feature: when they are ground, they yield a velvety, creamy texture – just as if we had added cream!

2

A simple method with delicious results:

  • Fry the onion until translucent.
  • Add celery and garlic and fry for a few seconds.
  • Add fresh oregano and rosemary and fry for a few seconds.
  • Add zucchini and fry for a few minutes.
  • Add water, salt, and pepper.
  • Bring to a boil.
  • Reduce the heat and cook for about half an hour until soft.
300

Grind the soup with a stick blender, taste, and adjust seasoning if necessary; To serve: pour soup into bowls, sprinkle with chopped and toasted pecans –

Or…

400

Flat pretzels!

The idea for this cool topping came from a cute breakfast package I got from a sweet colleague for PURIM. Unfortunately, I couldn’t resist the tempting crunchiness of these little bastards. So, as I stared at the leftover at the bottom of the bag, the idea of adding it to the zucchini cream soup and filling the “hole” of the pretzel with sun-dried tomatoes flashed in my mind.

100

I also sprinkled fresh oregano leaves and grated vegan parmesan – and served it for dinner!

For a long moment, there was silence around the table; Immediately after: “amazing,” “I didn’t think zucchini could be so tasty,” and “a special combination of flavors” – in short – compliments that silenced the voice of my conscience for the wild devouring of the morning.

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Enjoy, and let me know how it turned out😋❣️

Vegan Creamy Zucchini Soup
Behind zucchinis' bland and pale appearance hides a magical feature: when they are ground, they yield a velvety, creamy texture, just as if we had added cream! The classic soup consisting of onion, celery, and garlic is joined by fresh oregano and rosemary. To serve, sprinkle chopped and toasted pecans, flat pretzels, chopped sun-dried tomatoes, and oregano leaves. Grate vegan parmesan and become addicted😋❣️
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Servings 6
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Metric – US Customary
Ingredients
 
 
  • ¼ cup olive oil
  • 1 medium onion, chopped
  • 1 celery stick, chopped
  • 3-4 cloves minced garlic
  • 2 Two small sprigs of fresh oregano – leaves only
  • 1 A small sprig of fresh rosemary – leaves only
  • 900 gram Light green zucchini, washed and cut into large cubes of about four cm (1.58-Inches) Don't peel the zucchini!
  • 750 ml water
  • salt and black pepper by taste
For Serving
  • Roasted and chopped pecans, pretzels, chopped dried tomatoes, fresh oregano, vegan parmesan. I used moist-dried tomatoes in vacuum packaging.
Instructions
 
  • olive oil
  • Add onion and fry until translucent.
  • Add celery and garlic and fry for a few seconds.
  • Add oregano and rosemary and fry for a few seconds.
  • Add the zucchini cubes and stir-fry for 1-2 minutes.
  • Add water, salt, and pepper and mix; bring to a boil, lower the heat, and cook for about half an hour until the zucchini softens.
  • Grind the soup in a stick blender, taste it, and adjust the seasoning if necessary.
For Serving
  • Pour the soup into bowls,
    sprinkle with pretzels or chopped pecans, dried tomatoes, and fresh oregano leaves.
  • Grate vegan parmesan and serve.
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Filed Under: All Recipes, Soups Tagged With: dairy free, no cream, squash, vegan soups

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Hi, my name is Sara Dagan, a cook, and an avid storyteller. I enjoy making vegan cheeses such as Camembert and blue cheese for private consumption.

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