Vegan Zucchini Soup

Vegan Zucchini Soup Is Bursting With Flavor. There is so much flavor in this vegan zucchini soup. It is light & velvety & fresh. Zucchini blends into an herb mixture that includes garlic & a couple of onions, resulting in a smooth and fragrant dish that provides comfort. It is a vegetarian soup filled with zucchini flavor that tastes delicious, green &fresh, with every serving. Vegan Zucchini Soup Is Bursting With Flavor & is very good as an entree/a lunch food. It can be taken hot/cold. It is light, clean & rich in flavor without any dairy/oil.

STATS

• Prep Time: 10 minutes
• Course: Soup
• Cuisine: Vegan, Healthy
• Method: Stovetop + Blending
• Diet: Plant-Based, Dairy-Free, Gluten-Free
• Cook Time: 20 minutes
• Serving Size: 1 cup
• Yield: 4 servings
• Total Time: 30 minutes
• Difficulty: Easy

EQUIPMENT

• Large pot/saucepan
• Blender/immersion blender
• Wooden spoon
• Ladle
• Knife & cutting board
• Measuring cups & spoons

INGREDIENTS

• Three medium zucchini
• One small onion,
• Three minced garlic cloves,
• Two teaspoons of fresh parsley
• One tablespoon of fresh basil
• Two and a half cups of low-sodium vegetable broth
• One tablespoon of lemon juice
• 1 teaspoon salt (or to taste)
• 1/4 tsp black pepper
• 1/4 teaspoon of optional ground cumin
• One tablespoon of optional nutritious yeast
• For sautéing, use broth/olive oil spray

INGREDIENT NOTES

Zucchini:

• Firm zucchini with no soft spots should be used. No peeling required, the skins are good to eat and to add color.

Onion:

• Good depth is provided by a yellow or white onion. Shallots can be used as well to create a sweeter taste.

Garlic:

• New garlic enhances aroma. Add more in case you are fond of powerful taste.

Broth:

• A clear, vegetable-based broth is the way to go. Homemade or low-sodium market store will do.

Lemon juice:

• It brightens the flavour and elevates the flavour. At the final stage, add to taste.

Herbs:

• Parsley and basil bring out a freshness. When using dried, use 1/3.

Nutritional yeast:

• Not necessary, but a subtle taste of cheese, savory.

Cumin:

• Adds a warm and rich look. You may omit it, of course.

Oil spray:

• A little is all that is necessary to keep this recipe light. One can sauté vegetables in broth to remain oil-free.

INSTRUCTIONS

1. A big pot should be heated on medium heat.
2. Add a splash of broth or lightly mist with olive oil.
3. Sauté the chopped onion for three to four minutes, till it becomes tender.
4. Add the garlic & stir. Cook till aromatic, about one minute more.
5. Include the sliced zucchini. Coat the onion mixture by stirring.
6. The veggie broth should be added. Heat to a low boil.
7. Reduce the temperature to low. For 12 to 15 minutes, let it boil under cover.
8. When a fork is inserted, the zucchini should be soft.
9. Take off the heat. Let the soup cool a little.
10. In the saucepan, use a handheld blender to purée the soup.
11. Alternately, move to a blender and process in batches till smooth.
12. Now put the soup back to the pot.
13. And add the salt, pepper, cumin, lemon juice, & herbs.
14. If using, add nutritional yeast. Stir properly and reheat slowly.
15. If necessary, taste & adjust the spices.
16. If preferred, top with a swirl of plant-based cream/more herbs after ladling into bowls.

TIPS

• Do not overcook the zucchini; the color should be bright and the taste light.
• Put in a handful of spinach/kale before blending to make it a little greener.
• Good toppings are croutons, toasted seeds/a sprinkle of vegan Parmesan.
• Put it in a blender with a fast speed to make it smooth.
• Serving with green salad, crusty bread, as well as flat bread completes the meal.

STORAGE INFORMATION:

Fridge:

• Cooled soup can be kept for the next three to four days in sealed container.

Freezer:

• Partially freeze for as long as two months. Avoid boiling & reheat slowly after letting it thaw overnight.

FAQS:

May I make it without blender?

• The answer is, yes, mash with a potato masher, giving it a rough texture, but it will not be as smooth.

Does this soup taste good when it is cold?

• Yes! It can be chilled and served as a cooling summer soup, such as gazpacho.

Is it possible to cook frozen zucchini?

• Sure, you just have to defrost and drain it to get rid of the excessive water.

Is meal prep good?

• Absolutely. It keeps very well in the fridge & it reheats fast.

NUTRITION:

Calories: 78
Protein: 3g
Carbs: 10g
Fat: 2g
Fiber: 3g
Sugar: 4g
Sodium: 390mg
Iron: 1.2mg
Calcium: 30mg
Potassium: 420mg
Vitamin A: 320 IU