Description
Make a simple, creamy, and satisfying vegan zucchini soup using just one pot. This recipe uses potato for natural thickness.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 medium zucchini, chopped
- 2 medium potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup nutritional yeast (for cheesy flavor)
- 1/4 cup fresh basil leaves, chopped (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add the chopped zucchini, cubed potatoes, vegetable broth, thyme, salt, and pepper to the pot.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are very tender.
- Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, returning it to the pot.
- Stir in the nutritional yeast until fully incorporated. Taste and adjust salt and pepper as needed.
- Stir in the fresh basil, if using, just before serving.
Notes
- For a richer, non-vegan version, substitute 1/2 cup of full-fat coconut milk or unsweetened plant-based cream for some of the broth during the last 5 minutes of simmering.
- If you do not have potatoes, add 1/2 cup of raw cashews soaked in hot water for 15 minutes before blending to achieve creaminess.
- This soup freezes well for up to three months. Cool completely before storing in airtight containers.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 185
- Sugar: 6
- Sodium: 450
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 6
- Protein: 7
- Cholesterol: 0