Savory Zucchini Soup

This soup is light, creamy and refreshing. You can enjoy it hot or serve it up cold, it’s delicious either way.

If you’ve never made soup from scratch, don’t be intimidated — it’s really easy! And without fail homemade soup always tastes better than canned.

This recipe was inspired by Bethenny Frankel’s zucchini soup recipe in her book Naturally Thin.

Here’s what you need:

• Nonstick cooking spray
• 1 red onion, chopped
• 6 cups vegan vegetable broth
• 3 green zucchini, chopped
• 3 yellow zucchini, chopped
• dash of salt and pepper
• 12 oz frozen butternut squash, defrosted
• 1 cup plain soymilk
• juice from 1/2 a lemon
• dab of plain soy yogurt

1. Spray the bottom of your soup pot with nonstick spray, and saute the onion until soft. Add the broth, zucchini, salt and pepper and cook until zucchini is soft.
2. Use your hand blender and puree the soup until smooth. Add the butternut squash.
3. Remove from heat, add soymilk and lemon juice.
4. Put a dab of yogurt in each bowl and swirl with a spoon.

Tip: This soup freezes well, so make lots and save some for later.

Did you try this recipe? Let me know how you liked it below…