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Grilled Zucchini Soup With ‘Cheddar’ Arepas [Vegan]

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So, you've got a slightly chilly night on your hands or just not a whole heck of a lot of time to cook? This is your meal. Along with the arepas (see below) you've got a killer meal of savory goodness to nourish the people. Soup like this — just stacked with vitamins — can do incredible things to the body!

Grilled Zucchini Soup with 'Cheddar' Arepas [Vegan]

Ingredients

For the Grilled Zucchini Soup:

  • 5 medium zucchini, grilled and diced
  • 4 medium potatoes, parboiled and cubed
  • 1 medium white onion, sliced
  • 5 cloves of garlic, minced
  • 2 cups raw kale, chard, or spinach (loosely packed)
  • 1/4 cup fresh basil
  • 4 cups vegetable stock
  • 2 teaspoons powdered sage
  • 1/2 teaspoons cracked black pepper
  • Sea salt to taste

For the “Cheese” Arepas:

  • 2 cups masarepa  (see notes)
  • 3 cups warm water
  • 1 teaspoons sea salt
  • Vegan cheese or vegan cheese shreds

Preparation

To Make the Grilled Zucchini Soup:

  1. Slice and grill your zucchini and set it aside. You’ll want to preserve a few slices for garnishes, so keep that in mind. The rest of it can be diced.
  2. Saute the onions, garlic, kale, and potatoes in olive oil until the garlic begins to brown. Then add the stock, zucchini, basil, spices, and allow to simmer for about 15 minutes until the potatoes are very soft.
  3. Then run an immersion blender through the pot until it’s pureed. Salt and pepper to taste.
  4. When you’re ready to serve simply garnish the bowls with the reserved zucchini, chickpeas, nutritional yeast, cheese, or whatever you like.

To Make the “Cheese” Arepas:

  1. Take the masarepa and mix it with the warm water and sea salt. Allow the mixture to re-hydrate for 5 minutes, then shape into 4-5 inches in diameter pucks. Prior to shaping you may add anything you see fit: vegan cheese, beans, peppers, garlic. Basically, anything savory will work. Tradition would suggest only a mozzarella-style cheese, but any flavor works.
  2. Grill them on medium-high (375-400° F.) for about 7 minutes per side. Serve with hot sauce.

Notes

Masarepa, corn flour for making arepas, can be found at most Latin American grocery stores.

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AUTHOR & RECIPE DETAILS


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Fresh, original, delicious vegan food that can be made while balancing the demands of a busy lifestyle. I'm a full-time teacher, father, and ultra-runner obsessed with vegan food, recipe development, and photography. I write my blog to share food-related experiences while living as an expatriate in Nicaragua. I work really hard to produce the most original, delicious vegan food that I can while balancing the demands of a busy lifestyle. Veganism is a way of life that demands exposure!


 

 

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