Vegetarian

Vegan Zucchini Chedda soup is for Soup.

Vegan Zucchini Chedda soup takes 20 minutes to prepare.

Vegan Zucchini Chedda soup takes 35 minutes to cook.

Vegan Zucchini Chedda soup makes 14 servings.

The ingredients for Vegan Zucchini Chedda soup are:

8 cups broth or water (I used broth in this recipe)
6 med zucchinis diced
1 large onion diced
1 cup roasted red peppers
.5 to 1 cup nutritional yeast (I used a little over a cup in this recipe, but the more you use the better it is for you nutritionally)
1/2 cup sesame tahini
1/2 cup flour
1/4 cup tamari
3 tbsp fresh lemon juice
1 tbsp oregano
salt to taste
1/2 to 1 teaspoon crushed garlic
1/2 teaspoon allspice
1/2 tsp pepper

Here is how you make Vegan Zucchini Chedda soup:

combine water or broth, zucchini, onion, in large soup pot and bring to a boil. Reduce heat, cover and simmer stirring once or twice until vegetables tender, about 20 minutes. place two cups of broth with some vegetable in blender with remaining ingredients. process until silky smooth. stir blended mixture into soup and heat until slightly thickened about 10 minutes. Don't boil it. serve hot! Delicious!Number of Servings: 14Recipe submitted by SparkPeople user VERITASLATEO.

The nutritional information for Vegan Zucchini Chedda soup is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 164.6

• Total Fat: 7.8 g
• Cholesterol: 5.0 mg
• Sodium: 341.0 mg
• Total Carbs: 17.6 g
• Dietary Fiber: 5.7 g
• Protein: 9.8 g

The dietary needs meet for Vegan Zucchini Chedda soup is Vegan