Veginner-Certified Zucchini Soup: Creamy, Delicious, & Perfect for Busy Nights! Whip Up the BEST Vegan Zucchini Soup in No Time! Pin this recipe
Hey there, Veginners! These days, it's a breeze to whip up plant-based versions of just about any favorite dish. Take this zucchini soup, for instance. Instead of the usual cream found in soup, we've turned to dairy-free yogurt to give it that creamy, comforting feel.
But this isn't only about plant-forward choices. It's also a testament to the fact that healthy food doesn't have to sacrifice flavor. Recipes like this show us that you can have nutritious and mouthwateringly good in the same bowl.
One of the greatest misconceptions about healthy eating is that it's complicated or time-consuming. This easy zucchini soup breaks that myth wide open. With just a handful of ingredients and minimal prep, you're on your way to a nourishing meal. Zucchinis bring a powerhouse of nutrients to the table – from high fiber content aiding digestion to a good dose of vitamins and antioxidants.
Easy Zucchini Soup Recipe
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
1 small onion, diced
1 garlic clove, minced
2-3 zucchinis, chopped
2 cups water
1 tbsp vegetable stock paste
Ground black pepper, to taste
2 tsp vegan butter
3 tbsp unsweetened dairy-free yogurt
Fresh mint leaves and zucchini slices (garnish)
Combine Ingredients: In a large pot, combine the chopped zucchinis, diced onion, minced garlic, and water.
Season: Stir in the vegetable stock paste and black pepper until the paste dissolves and everything is well combined.
Cook: Place the pot over medium heat. Once the mixture starts to boil, reduce the heat to low. Let it simmer for 15 minutes, or until the zucchinis are tender.
Blend: Using an immersion blender (or a stand blender in batches), blend the soup until smooth. If using a stand blender, ensure you start on a low speed to prevent hot splashes and then return the soup to the pot.
Add Yogurt & Butter: Mix in the non-dairy yogurt and vegan butter, warming the soup gently on low heat. Be cautious not to bring it to a boil, ensuring a creamy texture.
Serve: Taste the soup and adjust seasoning if necessary. Pour into bowls, and if desired, garnish with fresh mint leaves and zucchini slices.
😋 Tips for Added Creaminess:
Potato: For extra creaminess, consider adding 1 medium potato, peeled and diced, along with the zucchini.
Soaked Cashews: Alternatively, soak about 1/2 cup of cashews in water for at least 4 hours or overnight. Drain and rinse them, then add to the pot along with the zucchinis for a rich consistency plus added protein.
Cooking Time: If you use large zucchini chunks or add denser vegetables like potatoes, you might need more time, approximately 20-25 minutes, to ensure everything cooks thoroughly. Test the tenderness of the zucchinis (and potato, if using) with a fork before blending. If they're soft and easily pierced, they're ready. If not, let the soup simmer a bit longer.
Nutritional Information (Per Serving)
Total Fat: 3g
Saturated Fat: ~1g (based on average vegan butter)
Trans Fat: 0g
Sodium: 200mg (estimate based on the vegetable stock paste)
Total Carbohydrates: 10-11g
Dietary Fiber: ~2g
Sugars: ~5g (natural sugars from the vegetables)
Vitamin D: 0%
Calcium: 4% (estimate based on average non-dairy yogurt content)
Potassium: 8% (zucchini is a good source)
Sometimes, the idea of cooking healthy might seem daunting, but this zucchini soup is here to change that notion. Packed with the goodness of fresh ingredients, it's simple yet flavorful.
Healthy meals shouldn't be a chore or take up your whole evening. And if you're new to plant-forward cooking or just hunting for straightforward, tasty options, this recipe is a winner.
Quick to prepare and even quicker to disappear from the bowl – it's what I'd call "veginner-certified." 😉
Happy cooking! Love, Cheryl