Cold Zucchini soup - vegan

Name: Cold Zucchini soup - vegan Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: 3 medium sized zucchini; 4 scallions; 1 red bell pepper; 5 sprigs of parsley; 1/2 lb of asparagus; 1 can of vegetable stock; 1 can of chick peas (drained); 1 T olive oil (or enough to coat the bottom of the saute pan)

Minutes to Prepare: 15
Minutes to Cook: 25

Number of Servings: 8

Ingredients

3 medium sized zucchini4 scallions1 red bell pepper 5 sprigs of parsley1/2 lb of asparagus1 can of vegetable stock1 can of chick peas (drained)1 T olive oil (or enough to coat the bottom of the saute pan)

Directions

Peel and chop green zucchini, chop scallions and red pepper. Saute all chopped vegetables with olive oil (enough to coat the pan), until softened but not mushy. Steam the asparagus until softened. Put all ingredients in blender and puree. Chill for at least 2 hours and serve cold.

Serving Size: makes at least 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user 31PHYLLIS.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 283.1
Total Fat: 9.4 g
Cholesterol: 0.0 mg
Sodium: 6,230.3 mg
Total Carbs: 43.8 g
Dietary Fiber: 7.4 g
Protein: 7.6 g

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