This zucchini soup recipe is a delightful dish that not only tantalizes the taste buds but also offers a myriad of health benefits. With its creamy texture and rich flavor, this vegan-friendly soup is a perfect addition to any meal.
Benefits of Zucchini Soup
Nutritional Value
Zucchini is packed with essential vitamins and minerals, including vitamin C, vitamin A, potassium, and folate. Incorporating zucchini into your diet through soup ensures you’re getting a healthy dose of these nutrients.
Weight Loss Aid
Low in calories and high in fiber, zucchini soup can be a valuable ally in weight management. Its high water content helps keep you feeling full, reducing the temptation to indulge in unhealthy snacks.
Versatility in Cooking
Zucchini soup serves as a versatile base for experimentation. Whether you prefer it with added spices or garnished with fresh herbs, you can customize this soup to suit your taste preferences.
Ingredients & Substitutions
When preparing this vegan zucchini soup, you’ll need:
- Extra virgin olive oil or vegan butter
- Yellow onion
- Minced garlic
- Italian seasoning
- Zucchini
- Russet potatoes
- Vegetable or chickenless broth
- Soy sauce or white miso paste
- Nutritional yeast or vegan parmesan
- Salt and pepper
Helpful Tools
To make this recipe, you’ll need:
- Dutch oven or large pot
- Immersion blender
- Knife and cutting board
- Measuring spoons
How To Make This Zucchini Soup Recipe
In a dutch oven or large pot on medium heat, add olive oil and diced onion. Cook for 3-4 minutes.
Add garlic and Italian seasoning, cooking for 1 minute while stirring constantly.
Pour in vegetable broth, soy sauce, zucchini, potatoes, and nutritional yeast.
Bring to a boil, then simmer for 15-20 minutes until potatoes are fork-tender.
Use an immersion blender to blend the soup until smooth and creamy.
Season with salt and pepper to taste.
Serve with toppings such as vegan parmesan, fresh basil, chili flakes, and a drizzle of extra virgin olive oil.
Enjoy!
Tips & Tricks For This Zucchini Soup Recipe
- For a creamier texture, add coconut cream or cashew cream when adding the vegetable broth.
- Experiment with different spices and herbs to tailor the flavor to your liking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer preservation.
FAQs
While it will alter the flavor slightly, sweet potatoes can be used as a substitute.
Yes, this recipe is naturally gluten-free.
Yes, a regular blender can be used, but be cautious when blending hot liquids.
Easy Zucchini Soup Recipe Vegan
Ingredients
- 1-2 tbsp extra virgin olive oil (use vegan butter for a more decadent flavour)
- 1 yellow onion, diced
- 3 cloves minced garlic
- 1 tbsp Italian seasoning
- 4 medium zucchini, sliced
- 2 russet potatoes, peeled and cubed
- 3 cups vegetable broth or chickenless broth
- 1 tsp soy sauce or white miso paste
- 2 tbsp nutritional yeast or ¼ cup vegan parmesan
- salt, and pepper to taste
Instructions
- In a dutch oven or large pot on medium heat, add olive oil and the diced onion. Cook for 3-4 mins.
- Next, add the garlic, and Italian seasoning and cook for 1 min stirring constantly.
- Add the vegetable broth, soy sauce, zucchini, potatoes and nutritional yeast. Bring to a boil then reduce to a simmer for about 15-20 minutes or until the potatoes are fork tender. Add in nutritional yeast or vegan parm, salt and pepper to taste.
- Use the immersion blender to blend up the cooked soup until its smooth and creamy.
- Serve with your favourite toppings such as vegan parmesan cheese, fresh basil, chili flakes a drizzle of extra virgin olive oil and croutons. Enjoy!
Video
Notes
Nutrition
Conclusion: Zucchini Soup Recipe
Zucchini soup is not only a delicious and comforting dish but also a nutritious addition to your diet. With its versatility and health benefits, it’s sure to become a favorite in your culinary repertoire. Whether enjoyed as a light lunch or a cozy dinner, this vegan delight is bound to satisfy.
Such a great idea. I had a bunch of leftover zucchinis and I didn’t know what to do with them so I started googling recipes. This one popped up and it was absolutely delicious.
I’m so happy you found this zucchini soup and that you loved it!! thank you! 🙂
I wanted to make the soup a little more creamy. So I added the coconut milk and the cashew cream. Wow is all I can say this was amazing. Even my husband was a little sceptical of a cucumber soup, but loved it as well!
Thank you Lisa! Good call adding the coconut cream and cashew cream that sounds amazing! I’m so happy even your husband loved it too! 🙂
What are great simple delicious soup!
Thank you so much! I’m so happy you loved it!
This was a delicious recipe. Thank you so much for the detailed steps. I find your recipe so easy to follow. Absolutely love your blog. 🩵
Thank you so much!! I’m so happy you love the blog that means so much to me! 🙂