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Zucchini Soup

Ingredients

Metric


1 kg zucchini
1 medium onion
30 g nutritional yeast
1 ½ tsp salt
720 ml water

Spices:
1 tsp ground coriander
1 tsp ground cumin
1 tsp garlic powder
¼ tsp ground black pepper

US


2 lb zucchini
1 medium onion
½ cup nutritional yeast
1 ½ tsp salt
3 cups water

Spices:
1 tsp ground coriander
1 tsp ground cumin
1 tsp garlic powder
¼ tsp ground black pepper

MAKES4 small / 2 large portions
PREP TIME10 minutes
COOKING TIME20 minutes
TOTAL TIME30 minutes

Cooking Pot

Steps
1Cut zucchini into bite-sized pieces. Dice the onion. Add all of the ingredients to a large cooking pot.
2Mix and bring to a boil. Cook over low heat for 20 minutes. Partially cover the pot with a lid to allow steam to escape. 
3Transfer to bowls. Garnish with spring onions.

Pressure Cooker

Steps
1Cut zucchini into bite-sized pieces. Dice the onion. Add all of the ingredients to a pressure cooker.
2Mix to combine.
3Pressure cook for 5 minutes. Wait for the pressure to release naturally.
4Transfer to bowls. Garnish with spring onions.

Nutritional Info
Makes 4 small / 2 large portions
150 Calories per portion
14g protein
23g carbohydrates
9g fiber
2g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, A, C, K
High in Omega 3
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
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