Step 1

Heat a skillet over medium heat. Add olive oil. Saute the onion until translucent, for about 3 minutes.

Step 2

Add the zucchinis and saute for about 4 more minutes. Add the corn and jalapenos and cook for 2 more minutes.

Step 3

Stir in the veggie broth or water.

Step 4

Add the black pepper and salt.

Step 5

Bring to a boil.

Step 6

Cook for about 7 minutes.

Step 7

Remove from the heat.

Step 8

Add the soy yogurt and nutritional yeast.

Step 9

Stir and garnish the soup with nutmeg and pepper flakes.

Step 10

Cover and let it sit about 5 minutes before serving.

Step 11

Top with freshly chopped cilantro and parmesan or vegan cheese before serving.