Chilled Zucchini Soup
A pureed soup of zucchini, fennel, onion, and garlic finished with soy milk and miso, designed to be served cold but equally good hot. Garnish options include fresh herbs or chopped tomato for contrast.
From The How Not to Age Cookbook
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Yield
- 4 to 6 servings
- Category
- Soup
Nutrition (estimated)
per about 1.25 cups- Calories
- 90 kcal
- Protein
- 5 g
- Fat
- 2 g
- Carbs
- 14 g
- Fiber
- 4 g
- Sugar
- 7 g
- Sodium
- 240 mg
Ingredients
- Vegetable Broth 2.0
- yellow onion
- zucchini
- fennel bulb
- garlic
- coriander
- fennel seeds
- pippali
- white miso paste
- unsweetened soy milk
Instructions
- Heat ½ cup Vegetable Broth 2.0 in a large pot over medium. Add onion, zucchini, fennel, and garlic; cover and cook ~10 min until soft.
- Add remaining broth, coriander, fennel seeds, and pippali; boil, then simmer 20–30 min.
- Stir in miso. Purée smooth (blender or immersion blender).
- Chill; stir in up to 1 cup soy milk. Serve cold with herb garnish.