Who said being vegan means you can't enjoy a creamy summer soup? I recommend making this soup fresh, and eating it at once so the avocado doesn't over-ripen.
One of my favorite summer-time vegetarian soups is a cream of zucchini soup my aunt first made for me on a hot summer day in Poland. To vegan-ize it, all I did was substitute the heavy cream for an avocado. This way, the creamy, rich texture was not compromised when the cream (and the fat along with it!) was removed. Now, I am aware that there is controversy over the fat content of avocados. The fact is, an avocado is high in fat but it is the “good fat” that lowers bad cholesterol while raising good cholesterol. It is also going to be better for you than that hunk of cheese or half cup of cream this recipe would otherwise call for. Still concerned? Switch out the avocado for unsweetened coconut or soy milk and voila! Although be warned, the soup will be a little thinner than with the avocado substitution.
Cold Creamy Zucchini Soup
Serves 2
2 small zucchinis, ends trimmed, cut into inch thick slices
1 - 1 1/2 cup water
1 tbsp fresh rosemary
1 tsp fresh oregano
1-2 tsp vegan bullion - like “no chicken” chicken soup base
1/2 avocado, pitted
For the full recipe, click below...
Cold Creamy Zucchini Soup
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