Zucchini Soup

Prep: 
10 minutes
Total: 
30 minutes
Makes: 
12 full servings
Utensil: 
Blender
Saladmaster Food Processor
7 Qt./6.6 L Roaster with Cover
Rate Recipe: 
Contributed By: 
Marni Wasserman
Certified Chef and Culinary Nutritionist, Marni uses passion and experience to educate individuals on how to adopt a realistic, plant-based diet that is both simple and delicious.

Ingredients

Recipe Description: 

Having a bowl of soup in the fall and winter months is a great way to get in your daily
dose of veggies - especially the green ones. It is full of nutrients and low in calories!

1 - 2
leeks, processed, use Cone #3
1
cauliflower, chopped
3 - 4
decent sized zucchinis, processed, use Cone #3
3
cloves of garlic, minced
1
bunch of fresh dill, parsley or thyme (or 2 tablespoons of herb de provence)
8
cups
light vegetable broth or water (4 cups water + 4 cups broth)
(1.9
L)
salt and pepper to taste
Directions: 
  1. In roaster, sauté the leeks, cauliflower, zucchini and garlic until soft.
  2. Add the dill and sauté until limp. Add the broth, bring to a simmer and cook for about 15 - 20 minutes, until everything is soft.
  3. Let the soup cool a bit then run through a blender or food processor until smooth.
Nutritional Information per Serving
Calories: 
50
Total Fat: 
0g
Saturated Fat: 
0g
Cholesterol: 
0mg
Sodium: 
861mg
Total Carbs: 
11g
Dietary Fiber: 
3g
Sugar: 
5g
Protein: 
3g

Directions

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