Cream of Zucchini Soup
A "cream of soup" without any dairy at all. This vegan cream of soup uses the Basic Vegetable stock from the September 2007 recipe.
1 cup minced onion
1/4 cup chopped green onions
2 tsp dark sesame oil
1/4 cup pineapple or orange juice
1/4 cup chopped parsley
1 cup chopped zucchini
1/4 cup chopped celery
4 cups Basic Vegetable Stock (see recipe for September 2007)
1/3 cup rolled oats
1 tsp salt, or to taste
1/4 tsp dried thyme
2 tsp chopped fresh dill
In a large pot over medium-high heat, saute onion and green onion in sesame oil and pineapple or orange juice for 5 minutes, stirring frequently. Add parsley, zucchini, and celery, and cook 10 minutes, stirring occasionally.
Pour in Basic Vegetable Stock, and add oats, salt, thyme, and dill. Bring soup to a boil, then lower heat to medium and simmer, covered, for 20 minutes.
Transfer soup to a blender in small amounts and puree until thick and smooth. Return to pot. Taste for seasoning, reheat, and serve.
Nutrition (per serving): 112.1 calories; 28% calories from fat; 3.7g total fat; 4.8mg cholesterol; 640.9mg sodium; 323.1mg potassium; 12.5g carbohydrates; 1.1g fiber; 4.7g sugar; 5.0g protein.