| Zucchini/Mushroom Soup
1 small Onion, chopped
1 tablespoon of oil
4 medium Zucchini, chopped
1/2 pound of mushrooms, chopped
6 cups of water
1/2 cup of rolled oats
1/2 teaspoon of salt (optional)
2 tablespoons of parsley, finely chopped |
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Sauté onion in oil until clear. Add zucchini and mushrooms. Sauté 5 minutes longer. Add water, oats and seasonings. Simmer 12 minutes. Pour into a blender. Blend until creamy. Return mixture to a pot and reheat. Serve hot. Per serving: 84 cal; 3 g prot; 12 g carb; 3 g fat (34% of total calories); 33 mg calcium; 1 mg iron; 5 mg sod; 3 g fiber Simply Vegan by Debra Wasserman/MM by DEEANNE |
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