Zucchini Soup
Ingredients
Metric
1 kg zucchini
1 medium onion
30 g nutritional yeast
720 ml ~ 3 cups water
Salt & Spices:
1 ½ tsp salt
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
3 cups water
Salt & Spices:
1 ½ tsp salt
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
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
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
Thank you for rating this recipe!
