Sunday, January 8, 2012
1 small onion, chopped
1 Tbsp vegan butter
2 cups free range, organic, low sodium chicken broth
2 small zucchini, chopped
1 1/2 c organic corn
2 Tbsp roasted green chilis
1/2 to 1 tsp salt
1/4 tsp peppter
1 cup almond milk
Monterrey jack cheese (optional)
1. Cook and stir onion in butter. Add chicken broth, zucchini, corn, green chilis, salt and pepper
2. Heat to boiling.
3. Reduce heat. Cover and cook until zucchini is tender, about 5 minutes.
4. Stir in milk, heat until hot.
5. Garnish with nutmeg, parsley, and cheese
*caveat: buy fresh cheese and shred it yourself! There are fewer chemicals this way, plus it is the best way to ensure it is truly gluten free!