Rating: 4 stars
35 Ratings
  • 5 star values: 12
  • 4 star values: 15
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0

This is a delicious soup recipe that is great for using up all that extra zucchini you have in the garden. Creamy texture comes from cottage cheese and tofu.

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Recipe Summary

cook:
45 mins
total:
1 hr
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter and heat the oil in a large skillet over medium heat. Mix in the onion, and cook 5 minutes. Mix in the zucchini and tofu. Season with red pepper flakes and oregano. Continue to cook and stir 10 minutes, until zucchini is tender.

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  • Pour the vegetable stock into the skillet. Bring to a boil, reduce heat to low, and simmer 35 minutes.

  • In a blender, process the soup and cottage cheese until smooth. Season with salt and pepper to serve.

Nutrition Facts

159 calories; protein 9.5g; carbohydrates 8.8g; fat 10.9g; cholesterol 7.9mg; sodium 243.4mg. Full Nutrition
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