Creamy Zucchini Soup – Quick & Easy Vegan Recipe

Zucchini is in season and if you happen to have a lot of them in your garden these days (like me) or just bought a bunch because they were on sale: soup is a great way to eat them – not only large ones, because these aren’t really all that delicious on their own (e.g. in salads). However, you can easily replace the zucchini by other vegetables like pumpkins or carrots, as this this is a very basic recipe for vegetable soup that I’d usually return to.

zucchini soup vegan

I actually make all of my vegetable soups following this basic recipe, give or take:

  1. Caramelize onion.
  2. Add garlic (and ginger).
  3. Cut vegetables of choice into cubes and add to the pot to brown for a few minutes.
  4. Deglaze with vegetable broth and let simmer until soft.
  5. Blend everything.
  6. Season with salt, pepper and other spices.
  7. (Stir in oat cream or coconut milk).

There you have it. 

This is also the recipe that my creamy pumpkin ginger soup is based upon, which I typically make a lot during fall season.

Creamy Vegan Zucchini Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Appetizer, Soup
Servings: 4
Author: Mina
Ingredients
  • 1 onion
  • 1-2 garlic cloves
  • 2-3 zucchinis (about 1.5 lb)
  • 2 medium potatoes
  • 3 cups vegetable broth (750 ml)
  • salt & pepper
  • (spices of choice)
  • 4 tbsp oat cream (or coconut milk)
  • (bread)
  • (edible flowers/ fresh herbs)
Instructions
  1. Dice the onion and fry in a large pot (in some oil) until translucent. Add minced garlic and cook for a minute or so.

  2. Cut zucchini and potatoes into cubes, add to pot and and brown for a few minutes. Deglaze with vegetable broth and let simmer for about 20 minutes until vegetables are soft.

  3. Transfer the soup to a blender (you may want to let it cool a little first) or use an immersion blender in the pot and blend until smooth. Season with salt, pepper and spices of choice.

  4. Finally stir in oat cream (or coconut milk) and serve immediately as you like (with edible flowers/ fresh herbs and/ or bread).

I hope you love this recipe – please let me know in the comment section below! If you make this zucchini soup, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!

zucchini soup vegan

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.