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This soup is a variation of my Avocado & Vegetable Blender Soup that I posted recently. It still starts with a blender full of chopped veggies:
For this one I used four zucchini, half an onion, 1/4 cup sun dried tomatoes, two raw tomatoes, two cloves of garlic, one bell pepper, 1 1/2 cups soy milk, turmeric, oregano and one small avocado. The biggest change is that I only blended it lightly, just enough to combine the ingredients. I then heated it in a saucepan just until simmering. It makes for a chunky soup that has the scent of a pizza but a very creamy yet chewy texture:
This one made enough for four servings, I just re-heated the leftovers. I served the soup with a salad and some chia pudding for dessert.
It’s been back to school for me this week as I start my Environmental Health and Microbiology courses. Microbio is my last true science course for my RD coursework and it could not come soon enough. So far, I have completed Biology, General Chemistry, Organic Chemistry, Biochemistry and Anatomy & Physiology. I am ready to get rid of the lab goggles and stay focused on nutrition and public health.
This week also marks my one year anniversary of going vegan. Here’s the post I wrote about my decision when I announced it to the world last year: https://www.cleaneatingkitchen.com/2010/09/28/its-official/.
It’s been a pretty amazing year with so many challenges and changes. I’m working on a post with more details about my first year of being vegan and I’d love to hear some of your experiences with eating a diet with fewer or no animal products.