Photo: Cala
Cream of Zucchini Soup
10 ingredients
10 min + 35 min
6 servings
openrecipes
"Vegetarian zucchini soup with Gorgonzola. You can use real cream, but I use a vegan mimic cream to keep the calories down, the Gorgonzola adds enough richness that I don't think it's needed."
Estimated Nutrition (whole recipe, rough)
525
Calories
9g
Protein
48g
Fat
16g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon vegan margarine
- 1 onion, chopped
- 2 pounds zucchini, sliced
- 1 teaspoon dried oregano
- salt and pepper to taste
- 2 1/2 teaspoons vegetable bouillon powder
- 2 1/2 cups water
- 6 ounces crumbled Gorgonzola cheese
- 1 cup non-dairy creamer (such as MimicCreme®)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes