“This is a delicious soup recipe that is great for using up all that extra zucchini you have in the garden. Creamy texture comes from cottage cheese and tofu.” - by AnnaBanana
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Melt the butter and heat the oil in a large skillet over medium heat. Mix in the onion, and cook 5 minutes. Mix in the zucchini and tofu. Season with red pepper flakes and oregano. Continue to cook and stir 10 minutes, until zucchini is tender.
- Pour the vegetable stock into the skillet. Bring to a boil, reduce heat to low, and simmer 35 minutes.
- In a blender, process the soup and cottage cheese until smooth. Season with salt and pepper to serve.
Nutrition
Amount Per Serving (6 total)
- Calories
- 159 cal
- 8%
- Fat
- 10.9 g
- 17%
- Carbs
- 8.8 g
- 3%
Based on a 2,000 calorie diet
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Reviews (21)
Rate This Recipe
"Pretty good and hearty soup. I added garlic and more oregano, as well as a little mozarella cheese. I served it with sour cream on top, which was delicious. A good vegetarian main or regular side dish..." See more with good taste and unique texture. May be good cold as well, I plan to try it with broccoli instead of zucchini and see how that goes."
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