Creamy Zucchini Soup

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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 159 Calories

Ingredients

• 1 tablespoon butter
• 1 onion, chopped
• 2 tablespoons olive oil
• salt and pepper to taste
• ½ cup cottage cheese
• 1 teaspoon dried oregano
• 3 cups vegetable stock
• 1 ½ pounds zucchini, sliced
• 2 teaspoons red pepper flakes
• ½ (14 ounce) package firm tofu, cubed

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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