Saturday, July 16, 2011
Creamy Zucchini Soup
2 cups zucchini, chopped
1 onion, chopped
2 cups celery, chopped
2.5 cups vegetable broth
1/2 cup freshly shaved parmesan cheese
1 cup soy milk
1 tbsp Italian seasoning
salt and pepper to taste
sour cream and parsleyfor garnish
Heat 2 tbsp olive oil in a large stock pot. Add in celery and onion, and saute until soft, about 5 minutes. Add zucchini and Italian seasoning, and saute another five minutes. Next add broth and simmer over low heat for about 20 minutes.
Remove 1/2 of the soup and puree in a blender until smooth, then combine it back into the stockpot, mixing well. Add the soymilk and parmesan, stirring constantly, until the cheese is melted. Salt and pepper to taste.
Serve with a dollop of sour cream and fresh parsley, and a nice baguette.