Vegan Squash Soup ~ Italian Tomato
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 cup chopped onion2 tablespoon vegan margarine2 cups diced tomatoes1 cup plain soy milk1 clove garlic, roasted & pressed2 cups squash, mashed1 handful fresh oregano (or 5 teaspoons dried)2 cups V8 juice1 teaspoon dried basilA dash of nutritional yeastA dash of fresh (or dried) parsley
Bake squash and mash. Roast garlic clove and press. Saute the onion & garlic in margarine. Add broth & squash, & simmer 15 minutes. Cool, pour into blender with soy milk, tomatoes, & herbs, and whip until smooth & creamy.
Serve 8oz servings in decorative bowls or coffee cups and top soup with 1/2 tsp nutritional yeast and a light sprinkling of parsley for added beauty, vitamins, and flavor/texture.
Number of Servings: 8
Recipe submitted by SparkPeople user KRYISTINA.
Serve 8oz servings in decorative bowls or coffee cups and top soup with 1/2 tsp nutritional yeast and a light sprinkling of parsley for added beauty, vitamins, and flavor/texture.
Number of Servings: 8
Recipe submitted by SparkPeople user KRYISTINA.
Nutritional Info Amount Per Serving
- Calories: 113.6
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 216.1 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 5.8 g
- Protein: 5.2 g
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