Creamy Zucchini Soup |VEGAN·PLANT-BASED·GLUTEN & SOY-FREE|
My mum used to make a zucchini soup recipe that I loved. I still do, so I cook it that way almost every time I make zucchini soup. But this time I really wanted to do a different zucchini soup. Because, you all know that feeling of realizing you’ve been making the same stuff over and over again. Although you like making the same things, you also crave that feeling of going out of the habit and doing something different. Sometimes instant regret comes and ruins your hype, other times you get surprised you didn’t try changing things sooner in order to get something different. Let’s be honest, we can always come back to the great old stuff, but we can also try something new to come back to it when it gets old.
This happens in the kitchen and outside it, and I’ve been a great example of this for myself. I love making routines in order to change them. I think many creative souls do the same. We love chaos, but we know we need routine for our own sakes. Most of the creative souls I’ve met, fight against routine though. Not me, I’ve always been a huge fan of productivity, and structure makes me more productive. Now, the good thing about having a routine, breaking it of course…to then come back to it again.
Call me crazy, I probably am a bit mental. But, you know…let’s blame the inner genius 😁
I hope you enjoy this recipe. It felt very well in my stomach and I really loved the added topping. Mushrooms are always a great texture to add to your vegan dishes. Some would say it’s because its “meaty” texture, I would simply call it texture.
If you cook this, don’t forget to tell me! @silviafooding I love sharing, and seeing your creations. I’m human after all 😏
Have fun and keep fooding!
Creamy Zucchini Soup
A plan-based vegan recipe to warm your body before Spring comes.
Ingredients
- 1/2 onion
- 4 cloves garlic
- 2 big zucchinis
- 1 cup hemp seeds
- 4 tbso nooch (nutritional yeast)
- 3 tbsp black pepper
- 1 tbsp ground coriander
- 1 tomato
- 2 small potatoes
- 2 carrots
Topping
- thin little mushrooms (enoki, beech...)
- garlic powder
- olive oil
- fresh cilantro
Instructions
-
Add all the veggies to the pot and cover with water.
After 20 minutes, when they are cooked, blend and add the spices and the hemp seeds. Add more water if needed for a creamy but liquidy texture.
Add salt to taste.
On a pan, stir fry the mushrooms with a bit of olive oil. Once they are golden brown, add some garlic powder and salt.
Serve and top with the mushrooms, then garnish with some cilantro fresh leave. If you want, add some fresh chopped chili.