Creamy Zucchini Soup Recipe

Ingredients <br>- 1 tablespoon butter <br>- 2 tablespoons olive oil <br>- 1 onion, chopped <br>- 1 1/2 pounds zucchini, sliced <br>- 1/2 (14 ounce) package firm tofu, cubed <br>- 2 teaspoons red pepper flakes <br>- 1 teaspoon dried oregano <br>- 3 cups vegetable stock <br>- 1/2 cup cottage cheese <br>- salt and pepper to taste <br><p></p>Directions <br>step 1: Melt the butter and heat the oil in a large skillet over medium heat. Mix in the onion, and cook 5 minutes. Mix in the zucchini and tofu. Season with red pepper flakes and oregano. Continue to cook and stir 10 minutes, until zucchini is tender. <br>step 2: Pour the vegetable stock into the skillet. Bring to a boil, reduce heat to low, and simmer 35 minutes. <br>step 3: In a blender, process the soup and cottage cheese until smooth. Season with salt and pepper to serve. <br>

Ingredients
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 1/2 pounds zucchini, sliced
- 1/2 (14 ounce) package firm tofu, cubed
- 2 teaspoons red pepper flakes
- 1 teaspoon dried oregano
- 3 cups vegetable stock
- 1/2 cup cottage cheese
- salt and pepper to taste

Directions
step 1: Melt the butter and heat the oil in a large skillet over medium heat. Mix in the onion, and cook 5 minutes. Mix in the zucchini and tofu. Season with red pepper flakes and oregano. Continue to cook and stir 10 minutes, until zucchini is tender.
step 2: Pour the vegetable stock into the skillet. Bring to a boil, reduce heat to low, and simmer 35 minutes.
step 3: In a blender, process the soup and cottage cheese until smooth. Season with salt and pepper to serve.

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