vegan 2.0


Zucchini Soup with Mint Serves 8 | Staff Favorite, Gluten Free, Vegan, Quick


This is a perfect appetizer—the last spoonful leaves you wanting more. Adding the herbs at the end protects enzymes and phytonutrients, and intensifies the soup’s flavor. For variation, substitute ¼ cup packed fresh basil for the mint and chives.


3 tablespoons extra-virgin olive oil 1 medium onion, diced 3-4 medium zucchini, diced (about 4 cups) 4 cloves garlic, minced 4 cups water


2 vegetable bouillon cubes 3 tablespoons chopped fresh chives, plus more for garnish 2 tablespoons chopped fresh mint ¼ teaspoon freshly ground black pepper, or to taste


1. Place olive oil in a medium pot over medium-high heat. Add onion and cook, stirring often, until it begins to soften. Add zucchini and garlic; continue stirring until vegetables soften. Add water and bouillon cubes; stir well. When mixture comes to a boil, reduce heat to maintain a steady simmer and continue cooking for about 10 minutes, or until vegetables are tender. 2. Transfer to a blender and add 3 tablespoons chives and the mint. Process until smooth. Return to pot, add pepper, and reheat. Taste and adjust seasoning. Serve immediately, sprinkled with chives.


PER SERVING: 77 cal, 6g fat (4g mono, 1g poly, 1g sat), 0mg chol, 2g protein, 6g carb, 1g fiber, 73mg sodium ➻ 34 deliciousliving.com | april 2013


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52