Vegan Squash Kinda Soup
Servings: 2
Ingredients
- 1 red onion
- 1 handful dill
- 2 tbsp refined coconut oil or olive oil
- 1 medium green summer squash peeled, deseeded and grated
- 300 ml water
- 1 tbsp vegan cooking creme
- 1 tbsp arrowroot flour
- 1 tsp paprika
- 1 tsp salt
Instructions
- Chop the onion and dill.
- Heat the coconut (or olive) oil in a pan over medium heat, and sauté onion for about 5 minutes.
- Add the grated squash and salt to the pot, stir for a couple minutes then add water. Bring to a boil, and simmer for 15 minutes.
- In a small bowl combine the flour with the cooking cream, adding a splash of liquid from the squash soup.
- Pour the mixture into the pot and stir until you get a thick, smooth and lump free consistency. Simmer for another 2-3 minutes before serving.
Notes
Serve with some extra dill and paprika oil on top.
I topped with leftover Vegan Lentil Meatballs.