





Recipe: Summer Squash Soup
Ingredients
- 2 Tbsp. Vegan Margarine (I used Pure)
- 2 yellow Summer (medallion) squashes, thinly sliced (reserve a few slices)
- 1 litre vegan bouillon
- I large onion, roughly chopped
- Juice of two lemons
- 2 Tbsp. Nutritional Yeast (nooch)
- To Garnish:
- Reserved squash slices
- drizzle of avocado oil (or olive oil)
- 2 Tbsp. Fresh Parsley sprigs
Instructions
- Preheat the oven to 200oc/180oC/Gas 5
- Heat the vegan butter in a large saucepan
- Add the onion and sliced yellow squash
- Sauté until tender and golden
- Meanwhile lay the reserved slices on a baking paper lined baking tray
- Drizzle with the oil and roast until well browned
- Pour the stock, nooch and lemon juice over the vegetables in the pan and simmer for a further 10-15 minutes
- Blend until completely smooth
- Season with salt and pepper to taste
- Garnish with the roasted squash slices and the parsley sprigs
- Serve warm with a garnish of fresh parsley.
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