Crema de Calabacitas (Mexican Zucchini Soup)
A delectable way to enjoy calabacitas, this soup is quick and easy to make and a great way to get adults and kids to eat more veggies!
Servings: 4 servings
Calories: 126kcal
Ingredients
- 1.5 lbs. calabacita chopped
- ½ cup white onion heaping
- 2 garlic cloves
- 2 Tablespoons vegan butter
- 1 Tablespoons olive oil or oil of choice
- ½ teaspoon salt adjust to taste
- ¼ teaspoon ground black pepper
- 1 cups vegetable broth or up to 1.5 cups
- ½ - ¾ cups unsweetened soy milk lukewarm, or milk of choice*
Instructions
- Heat a medium pot over medium low heat. Once warm add the butter and oil, use a wooden spoon to swirl the butter around to help melt it.
- Next add the chopped white onion and minced garlic and sauté until softened.
- Add the chopped zucchini and the salt and ground black pepper. Mix and cook for about 5 minutes or just until it begins to soften a little bit.
- Pour in the vegetable broth and simmer for 10 minutes or just until the zucchini is completely softened.
- Carefully pour the soup into a blender cup and blend until smooth. Little by little begin adding milk until you have a creamy, thick and smooth consistency to your liking. (You can also use an immersion blender.)
- Pour back into your pot and simmer under low heat until ready to serve or serve immediately.
- This soup makes 4 largish servings that you can serve topped with a drizzle of vegan sour cream, some crumbled cotija, and some croutons if you’d like.
Video
Notes
*You can use your favorite unsweetened plant-based milk. I used the Great Value soy milk.
Add as much milk as you'd like to get the creamy consistency that you enjoy. If you accidently add too much liquid then you can put the soup back on the stove and simmer to cook off the excess liquid.
Nutrition
Serving: 4servings | Calories: 126kcal | Carbohydrates: 9g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 714mg | Potassium: 519mg | Fiber: 2g | Sugar: 6g | Vitamin A: 859IU | Vitamin C: 32mg | Calcium: 73mg | Iron: 1mg
