• 0
    min
    Prep Time
  • 0
    min
    Cook Time
  • 0
    min
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  • per
    Yield
  • 200
    cal
    Calories
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Soup
  • Allergens:
  • Seasons:summer
  • Cuisines:
  • Courses:dinner

Recipe Description

Delight your palate with this vibrant and creamy Vegan Squash Blossom Soup. Each spoonful is a celebration of summer, featuring the delicate and slightly sweet flavors of squash blossoms paired with aromatic garlic and onions. Blended with silky zucchini and enriched with a touch of nutritional yeast for a cheesy nuance, this soup is a luxurious yet light choice that shines on any dining table, especially perfect for summer gatherings and festive occasions.

Ingredients

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 potato, diced
  • 2 cups vegetable broth
  • 1 cup zucchini, sliced
  • 1 cup squash blossoms, chopped
  • 1/4 cup nutritional yeast
  • Salt and pepper to taste

Steps:

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté onion and garlic until soft.
  3. Add potatoes and cook for 5 minutes.
  4. Pour in vegetable broth and bring to a simmer.
  5. Add zucchini and simmer for 15 minutes.
  7. Season with salt and pepper.
  8. Blend the soup until smooth using an immersion blender.
  9. Serve hot.

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Vegor “The scientist”

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