Kripalu Faculty Recipe: Creamy Vegan Zucchini Soup
Ingredients
- 2 large or 4 medium-size zucchini, sliced into 1/2-inch half moons
- 1 large yellow onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- Black pepper to taste
Preparation
In a large stockpot, warm the olive oil on medium heat. Add the onions and sauté until translucent. Toss in the sliced zucchini and stir until coated with oil. Sprinkle with salt and a hefty amount of black pepper.
Continue to sauté for about 5 minutes. Reduce heat to low, add 1/4 cup of water and cover the pot. Allow the zucchini to steam until soft, another 5 minutes or so.
Once soft, remove from heat and pour the contents into a blender or food processor. Whirl until completely smooth. Add more salt to taste.