Appetizers / Soups / Salads

Cold Zucchini soup - vegan is for Soup.

Cold Zucchini soup - vegan takes 15 minutes to prepare.

Cold Zucchini soup - vegan takes 25 minutes to cook.

Cold Zucchini soup - vegan makes 8 servings.

The ingredients for Cold Zucchini soup - vegan are:

3 medium sized zucchini
4 scallions
1 red bell pepper
5 sprigs of parsley
1/2 lb of asparagus
1 can of vegetable stock
1 can of chick peas (drained)
1 T olive oil (or enough to coat the bottom of the saute pan)

Here is how you make Cold Zucchini soup - vegan:

Peel and chop green zucchini, chop scallions and red pepper. Saute all chopped vegetables with olive oil (enough to coat the pan), until softened but not mushy. Steam the asparagus until softened. Put all ingredients in blender and puree. Chill for at least 2 hours and serve cold.Serving Size: makes at least 8 1-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user 31PHYLLIS.

The nutritional information for Cold Zucchini soup - vegan is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 283.1

• Total Fat: 9.4 g
• Cholesterol: 0.0 mg
• Sodium: 6,230.3 mg
• Total Carbs: 43.8 g
• Dietary Fiber: 7.4 g
• Protein: 7.6 g

The dietary needs meet for Cold Zucchini soup - vegan is Vegan