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This easy summer zucchini soup could be my favorite soup EVER! It’s light, silky, bright, and refreshing. Not to mention, the soup comes together so quickly, you can have dinner ready and on the table in 30 minutes. Serve with a warm, crusty baguette on the side and enjoy 😊

Serves: 4

Prep time: 5 minutes

Cooking time: 25 minutes

What (your ingredients):

1 tsp. coconut oil

½ onion, roughly chopped

1 clove garlic, minced

2 zucchini, roughly chopped

3 cups vegetable broth (I used 1 tsp. bouillon and 3 cups water)

Juice of ½ lemon

How (your directions):

In a large Dutch oven or stockpot, heat coconut oil over medium heat.

Add onion and sauté for 3-4 minutes. add garlic and zucchini and sauté for an additional 3-4 minutes.

Add vegetable broth, bring to a boil, then lower heat to simmer. Cover and simmer for 15 minutes.

Transfer to a high-speed blender and blend until smooth. Add juice of ½ a lemon and serve immediately!

Why (the science): Zucchini is rich in vitamin B6, which plays an important role in metabolism and cognitive development! Who knew? 😉

Chelsea Gloeckner

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I’ve cracked the code on the world’s easiest and most delicious vegan chicken salad with my tofu version! Too simple not to try 😉 Perfect on toasted seeded bread or spooned into lettuce cups!

Serves: 3-4

Prep time: 10 minutes

Cooking time: 20 minutes

What (your ingredients):

1 14.oz package extra firm tofu

1 tablespoon soy sauce (or coconut aminos to make vegan)

½ vegetable bouillon cube

Dash of dried thyme

Dash of dried marjoram

¼ cup water

3 tablespoons vegan mayonnaise

3-4 small celery sticks with leaves, finely diced

¼ teaspoon cracked black pepper

How (your directions):

Preheat oven to 400 °F. Line a baking sheet with a silicone mat or parchment paper. Hint: the silicone mat or parchment paper is crucial for preventing the tofu from sticking to the baking sheet, as this recipe is oil-free.

Remove tofu from packaging and drain water.

Place tofu on plate lined with paper towels, then cover with paper towels and place a large pan on top of the tofu to squeeze out the water. Allow tofu to be pressed for 5 minutes.

Meanwhile, assemble the sauce by combining the soy sauce or aminos, bouillon, thyme, marjoram, and water in a small bowl. Hint: heat in microwave of over stove as necessary to allow for bouillon dissolve into the mixture.

Remove pan and paper towels from tofu and slice tofu into 8 slices. Press with additional paper towels briefly by blotting off excess water.

Dunk each tofu slice into the sauce, turning so that the sauce coats each side, then place on baking sheet. Repeat with all tofu slices.

Pour remaining sauce evenly over each tofu slice and bake for 20 minutes.

Remove tofu from oven and allow to cool.

In a medium-size bowl, combine mayonnaise and celery.

When the tofu has cooled, chop into small pieces and mix evenly with the celery and mayo, then season with pepper.

Cover bowl with plastic wrap and refrigerate for at least 2 hours.

Enjoy on whole grain bread or spoon into lettuce wraps!

Why (the science): Tofu is a lean vegetarian source of protein with no saturated fat, yet one serving provides 20% of our calcium for the day!

Aug 17 Easy Summer Zucchini Soup | + Video |

Jun 3 Easy Tofu Chicken Salad (Vegan)