Vegan Zucchini Soup is a tasty low-calorie summer dish. The soup is silky, smooth, delicious, nutritious, and creamy. You can easily alter it to your choice by adding a variety of toppings and fresh herbs. The soup is ideal for a light and nutritious meal, a quick lunch, or an appetizer. You can garnish the flavorful and warm soup with homemade croutons or air-fried tofu pieces. Additionally, Vegan Zucchini Soup is extremely affordable. You can frequently find the items on sale at your neighborhood grocery shop. Let’s prepare the one-pot soup meal with the procedure (mentioned below).
STATS
- Course: Appetizer, Main course, Soup, Lunch
- Cuisine: International
- Diet: Vegan, Dairy-free, Vegetarian, Low-carb, Gluten-free
- Total Time: Twenty minutes
- Preparation Time: Five minutes
- Cook Time: Fifteen minutes
EQUIPMENT
- Nonstick pot
- Cooking spatula
- Electric Immersion blender
- Serving soup bowl
INGREDIENTS
- Extra virgin olive oil 2 tbsps
- Large-sized and crushed onion 1
- Minced garlic cloves 3
- Vegetable broth one cup
- Medium-sized and grated zucchini 4
- One teaspoon of Italian seasoning
- Salt 3/4 tsp, or to taste
- Medium-sized chopped potato 1
- Crushed black pepper one-fourth teaspoon, or to flavor
INGREDIENT NOTES
Potato:
- We use potato as an exclusive component to make the zucchini soup smooth and creamy without the need for cheese, butter, or heavy cream.
Zucchini:
- Green zucchini squash can be used to make a vibrant and colorful soup.
INSTRUCTIONS
- Add approximately two tablespoons of extra virgin olive oil to a large nonstick pot.
- Shift this pot to a medium stovetop fire.
- Heat it for fifty to seventy seconds.
- After heating, add one large chopped onion to the pot. Sautee it for ninety seconds.
- Then, mix the minced garlic clove with the onions.
- Simmer it for sixty seconds.
- Now, add vegetable broth, chopped potato, salt, grated zucchini, black pepper, and Italian seasoning to the pot.
- Stir all items with a cooking spatula.
- Now, seal the pot with its cover.
- Simmer it for fourteen to twenty minutes to a moderate flame.
- After twenty minutes, uncover the pot.
- Now, put the soup in an electric immersion blender.
- Blend it until a creamy and velvety texture is created.
- After blending, check the soup and balance the quantity of seasonings (if required).
- Now, put aside the pot for nine to fifteen minutes.
- After that, shift the soup into the serving soup bowls.
- Garnish with crushed herbs and serve.
UNIQUE TOPPING IDEAS
- You can top the tasty soup with different items. Some of the unique ideas are discussed below.
- Pour a splash of chili oil and olive oil over the soup.
- You can also mix a small pinch of different sorts of spices.
- Fresh herbs such as chives, basil, parsley, mint leaves, and dill elevate the soup taste.
- Add a citrus taste by adding the lemon juice or its zest.
- Incorporate vegan-friendly cheese such as non-dairy cheese or parmesan cheese for a taste.
- A creamy flavor can be achieved using vegan sour cream or non-dairy yogurt.
- Air-fryer croutons, crostini, and oven-baked croutons are also used as toppings.
- You can also add air fryer chickpeas, fried tofu, or canned cannellini beans.
SERVING SUGGESTIONS
- Serve the tasty zucchini soup with no-knead rosemary focaccia.
- Pita bread also pairs well with the soup.
- Enjoy it with crispy zucchini fritters.
- Pair the soup with toasted crostini.
- The green smoothie also pairs well with the zucchini soup.
- Serve it with a vegan panini sandwich or grilled tofu skewers.
TIPS
- Choose fresh, firm, and tender zucchini for the best texture.
- Try this soup recipe with different varieties of zucchini.
- Use a good-quality and flavorful vegetable broth that is also low in sodium.
- Homemade or store-bought broth both work well.
- Include aromatic items like bay leaves, thyme, or rosemary to add a fragrance.
STORAGE INFORMATION
Fridge:
- Save the remaining delightful zucchini soup in a sealed plastic dish and refrigerate it for five days.
Freezer:
- Before freezing, we will cool down the soup completely. Then, save the soup in closed boxes and freeze it for ninety to one hundred thirty days.
Reheating:
- You can reheat the chilled soup in a microwave or nonstick pot.
FAQs
Can I make the soup with different kinds of summer squash?
- Other summer squash varieties such as pattypan or yellow crookneck can be used in the soup.
How can I boost my soup’s thickness?
- A thicker soup can be achieved by adding more zucchini, using less vegetable broth, or adding a thickening agent such as tapioca starch or cornstarch.
Does this soup recipe work with frozen zucchini?
- Fresh zucchini is fine for this soup but fresh zucchini is preferred for its flavor and texture.
NUTRITIONAL INFORMATION/SERVING:
Per person serving 1 zucchini soup bowl
Total Quantity 4 people servings
Total Calories 119 kcal
Carbohydrates 12 g
Dietary Fiber 3 g
Protein 3 g
Sugar 7 g
Total Fat 8 g
Potassium 585 mg
Iron 1 mg
