Description
A creamy, comforting vegan zucchini soup made by simmering zucchini and potatoes in a flavorful broth, blended until silky smooth—light, nourishing, and perfect as a starter or light meal.
Ingredients
1–2 tablespoons extra-virgin olive oil (or vegan butter)
1 yellow onion, diced
3 cloves garlic, minced
1 tablespoon Italian seasoning
4 medium zucchinis, sliced
2 russet potatoes, peeled and cubed
3 cups vegetable broth or chickenless broth
1 teaspoon soy sauce or white miso paste
2 tablespoons nutritional yeast or ¼ cup vegan parmesan
Salt and pepper, to taste
Instructions
- Heat olive oil or vegan butter in a large pot over medium heat. Sauté diced onion for 3–4 minutes until softened.
- Add garlic and Italian seasoning, stirring for about 1 minute.
- Add broth and soy sauce or miso. Stir in zucchini and potatoes. Bring to a boil, then simmer for 15–20 minutes until potatoes are fork-tender.
- Remove from heat. Add nutritional yeast or vegan parmesan, plus salt and pepper to taste.
- Blend the soup with an immersion blender until smooth and creamy.
- Serve hot with your favorite toppings such as fresh herbs, croutons, or a drizzle of olive oil.
Notes
- Soup thickens when chilled—add broth or water to thin when reheating.
- For added greens, stir in spinach or kale during the final minutes of simmering.
- Add a splash of lemon juice or white wine for brightness.
- Top with seeds or nuts for crunch and nutrition boost.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 4g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
