Easy Zucchini Soup Recipe Vegan
Creamy zucchini soup, packed with flavor and nutrients, is a comforting vegan delight. Enjoy its creamy texture and rich taste!
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
For a creamier, richer soup try adding 1 cup of coconut cream or cashew cream at the same time as the vegetable broth.
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 250g | Calories: 175kcal | Carbohydrates: 25g | Protein: 5g | Fat: 6.5g | Saturated Fat: 1.5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 250mg | Potassium: 600mg | Fiber: 5g | Sugar: 0.5g | Vitamin A: 75IU | Vitamin C: 75mg | Calcium: 30mg | Iron: 1.5mg
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