3Medium Zucchini, quartered horizontally and chopped
3-4 CupsVegetable Stock or Waterstart with 3 cups, add as desired to thin
12ozSilken Firm Mori Nu TofuPour Excess Water off
1Zucchini, spiralized
Optional Add In's/Toppers
Sunflower seeds
Fresh Crushed Pepper
Croutons
Instructions
Preheat the oven to 425 degrees.Place prepared onion and chopped zucchini in a large bowl. Add spices, as well as salt and pepper. Turn the vegetables over themselves for a couple minutes, ensuring even distribution of the seasoning. Pour contents of bowl onto a parchment lined baking sheet, top with garlic, cover with foil and bake for 20 minutes, or until zucchini is softened.
Once baked and slightly cooled, add the roasted vegetables, 3 cups water and the tofu. Blend in a high speed blender until completely smooth.
Pour the blended soup into a medium pot and warm on low. Continue to heat and stir; taste the soup and add more salt or pepper if desired.
Spiralized Zucchini
Once you have spiralized the zucchini, add the 1 TBS olive oil to a pan. Add up to half the spiralized zucchini at a time, being sure not to over crowd the pan.
Turn the flame on medium and sear the zucchini until nicely browned, flipping once to sear both sides; season with sea salt if desired and place on top of portioned bowls of soup.
Notes
You may choose to use yellow zucchini for spiralizing to create variety and enhance presentation.
This soup is gluten free and nut free as is.
To make this soup soy free, you could use canned coconut cream in place of tofu. Note that the taste will be different and consistency not as thick, though still delicious.
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