- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 1/2 pounds zucchini, sliced
- 1/2 (14 ounce) package firm tofu, cubed
- 2 teaspoons red pepper flakes
- 1 teaspoon dried oregano
- 3 cups vegetable stock
- 1/2 cup cottage cheese
- salt and pepper to taste
- 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.
03/25/2018
recipepes.com
Creamy Zucchini Soup, recipe
PT15M
PT1H
5
455 calories
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