Creamy vegan zucchini soup made without dairy. Moreover, it’s healthy, light, and perfect for quick lunches or dinners.
🛒 Ingredients You’ll Need (Serves 4)
- 3 medium zucchinis, chopped
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- ½ cup unsweetened plant milk
- Salt and black pepper to taste
- ½ tsp dried thyme or basil
- Lemon juice (optional)
🔪 Preparing the Vegetables
First, wash and chop the zucchini evenly.
Then, finely chop the onion and garlic.
Afterward, heat olive oil in a pot over medium heat.
🍲 Cooking the Soup
To begin, sauté onion until soft and translucent.
Next, add garlic and cook briefly.
Then, add zucchini, broth, salt, and herbs.
After that, simmer for 12–15 minutes until tender.
Finally, blend until smooth and creamy.
⭐ Tips for the Best Vegan Zucchini Soup
- Firstly, don’t overcook zucchini to keep it fresh-tasting.
- Moreover, blend in batches for a silkier texture.
- Additionally, adjust thickness with broth or milk.
- Finally, finish with lemon juice for brightness.
🔄 Variations to Try
- Creamier: Add soaked cashews
- Garlic-Lovers: Roast garlic first
- Protein Boost: Add white beans
- Spicy: Add chili flakes
- Herby: Use fresh dill or parsley
💚 Health Benefits
Zucchini is low in calories and high in vitamins and antioxidants.
Moreover, it supports digestion and hydration.
Because this soup is dairy-free, it’s easy on the stomach.
As a result, it’s ideal for light, healthy meals.
🧒 Kid-Friendly Version
- Use mild seasoning
- Blend extra smooth
- Serve with toast or crackers
- Add a swirl of coconut milk
🥗 Nutrition Facts (Per Serving – Approx.)
- Calories: 160 kcal
- Carbohydrates: 14 g
- Protein: 4 g
- Fat: 9 g
- Fiber: 3 g
- Sugar: 5 g
- Sodium: 280 mg
