2 TBSP
3
2
1 CUP
1
1
1
⁄
⁄ TSP
1 SPRIG
1 SPRIG
32 OZ
3 TBSP
EXTRA VIRGIN
OLIVE OIL
ZUCCHINI,
MEDIUM, CHOPPED
INTO 1” PIECES
LEEKS, CHOPPED
INTO 1” PIECES
WHITE & PALE
GREEN PARTS ONLY
CAULIFLOWER
FLORETS
HEAD OF GARLIC
CARROT, MEDIUM
CELERY STALK,
MEDIUM
ONION, MEDIUM
SALT
MARJORAM
BASIL
VEGETABLE BROTH
NUTRITIONAL
YEAST
Roasted leek & zucchini soup.
6 SERVINGS; YIELDS 6 CUPS
1 Preheat oven ot 350°F.
2 Drizzle olive oil on zucchini,
leeks, cauliflower, and
garlic bulb and roast at
350°F for 45 minutes.
3 Finely chop carrot,
celery, and onion.
4 In a 4 quart pot, add oil,
chopped carrot, celery, salt,
and pepper. Sauté until soft.
5 Add vegetable broth,
marjoram, basil and
bring to a boil.
6 Add roasted vegetables
to pot and nutritional
yeast. Bring to simmer
and turn o heat.
7 Blend on LOW until smooth.
NUTRITION FACTS PER
1 CUP SERVING
100 calories, 5g fat, 13g carbs, 2g fiber,
6g sugar, 3g protein. Nutrition facts are
based on the recipe as listed.
27
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