vegan zucchini soup

Ultra creamy vegan zucchini soup. This simple 9-ingredient recipe is ready in 30 minutes and crazy delicious.

Vegan Zucchini Soup

Tbsp Olive Oil

Medium Onion (White, Yellow or Brown, Chopped)

tsp Crushed Garlic

tsp Dried Basil

tsp Dried Thyme

tsp Dried Rosemary

Zucchinis ((1kg) Sliced)

Vegetable Stock ((720 milliliters))

Canned Coconut Cream ((400 milliliters) Unsweetened)

Salt and Pepper to taste

Vegan Parmesan Cheese

Ground Black Pepper

Thyme

Add the olive oil, chopped onions, crushed garlic, dried basil, thyme and rosemary to a pot and sauté until the onions are softened.

Add in the sliced zucchini and toss with the onions and spices.

Add the vegetable stock and coconut cream. Bring to the boil, reduce heat, cover the pot and simmer until the zucchinis are soft and cooked.

Blend up with an immersion blender if you have one or by transferring in stages to a blender jug and blending until smooth.

Add salt and pepper to taste.

Serve with some vegan parmesan, ground black pepper and fresh thyme.

Curried Zucchini Soup made with fresh ginger and mint.  Quick and deeply satisfying.  Vegan-adaptable.  Can be served hot or chilled.

Curried Zucchini Soup

coconut oil

onion,

garlic,

ginger,

sea salt

yellow curry powder

zucchini

stock

cilantro- leaves and stems roughly chopped

mint leaves, roughly chopped

In a heavy-bottomed pot or dutch oven sauté onion, garlic, ginger, and jalapeño in coconut oil, over medium heat for about 5 minutes until tender and fragrant.

Add the salt, zucchini and curry powder. Sauté a few minutes more.

Add 2 cups of the broth. Bring to a simmer, cover, and cook until the summer squash is tender, about 5-10 minutes.

Add two cups of cold broth to the blender along with all the simmered ingredients.  (Be so careful as hot liquids tend to burst out in a blender, making an incredible mess, and can burn you- so cover firmly with a kitchen towel.)

Blend with the lid vented, until smooth.  Add fresh mint and cilantro, blend until incorporated.  We like seeing the green flecks of herbs but your choice on how smooth to blend.

Just got back from the store, got my zucchini, jalapeno and ginger.  Standby for results...but...I already know it will be AWESOME!  Have never made anything of your that wasn't.  Thanks!  :)

Dear Sylvia,

Thank you for this beautiful recipe. I live in Australia, now moving into Summer, so this soup is perfect. I need to leave the beautiful heavy beef bone + root vege soups behind me, for now. I do love soups, so this will serve the purpose in-between on this opposite side of our shared globe.

Thank you for your beautiful recipes. I made the shredded chicken this weekend, as I need to cook for the week ahead. It appealed to me that way.

I also love the occasional personal note that you share. I read them and feel the warmth, the love that you put in to this. 
Thank you,
Ren

Wow, this was amazing! A keeper for sure. Love the addition of the mint!

Very easy, great flavored soup!  Love the cumin and jallapeno 
I didnt have a few ingredients...    Made it with veg stock and used peanut oil.   Didnt have ginger....or cilantro..   But stil liked it a lot.    Had a lot of mint in garden so thats why tried recipe.   Very easy and very good.   Also, i simmered with all the veg stock and used immersion blender. 
  I agree blender is dangerous for hot liquid.    Immersion blender is essenial equipment for some soups.
Thank you for recipe!!

Absolutely gorgeous aromatic, warm and filing soup. Just what I needed for a lunchtime pick me up on this cool autumnal day in the UK. Packed with flavour and can’t wait to share with my vegan daughter. 

I look forward tot he  honest and heartfelt words you share each week. Sylvia you resonate strongly with me (and I’m sure many). I appreciate that strength of vulnerability and gentleness you blend so well. 

Thank you 🙏🏻

Another tasty soup! Easy to make and wonderfully delicious!

Thanks, Sylvia.

Made this last night.  It was so quick and easy. Everyone loved it.  I never would have thought to make a zucchini soup but will make this again.  Added in a bit more curry powder.  The mint really cools down the heat and gives it a nice flavor but isn't overbearing.  Thanks again for another winner.

This soup seems simple  to make and looks delicious. 
I'm making it this week!

Very delicious, but I would put less salt.

This was a winner at our home, the flavors blended so well together. I had it as written and my sweetie, who is more of a carnivore, tucked some poached chicken into his bowl. I cook a couple of organic chicken breasts in the instant pot each week for him to add to dishes as I cook with less meat. It keeps us both happy as do your adaptable recipes. He has learned as I have know Feasting recipes are great and have expanded our palate as we are not eating out only carry out from a few favorite restaurants until we get to the other side of COVId-19. Thanks for such great recipes and photographs.

Excellent timing - a terrific, easy ingredient, fast soup (you’ve just met most of my summer cooking criteria)!  Just picked a monster zucchini from the garden (how DO we miss those, there’s only three hills!)  It turned out to be 3 lbs, but I seeded it to use only the ‘good’ stuff.  I didn’t have a jalapeño, so I used 1/4 tsp. chili powder.  Also, added,1/2 cup low-fat sour cream at the end.  This soup was so good - it’s going into the “zucchini-buster Hall of Fame”.  Many Thanks!

Wow, amazing flavor!  Quick and easy. I see myself making this again and again.

I really enjoyed this soup. Made it with green zucchini so my 6yo thought it looked like witch's potion...esp when it was bubbling! Much improved by fresh cilantro and mint and extra sea salt. We like spicy so next time I would use more jalepeño.

https://content.jwplatform.com/videos/Uw7mLmvr.mp4

Curried Zucchini soup made with fresh ginger, jalapeño and mint. Quick, easy and deeply satisfying, this vegan-adaptable soup can be served hot or chilled. 

This vegan zucchini soup is bursting with flavor with freshly grown zucchini, white bean, onion, garlic, and herbs. It is a healthy, creamy zucchini soup recipe that is vegan and gluten-free. I&#8217;m excited to share with you the Vegan Zucchini Soup recipe, loads of zucchini are maturing fast in gardens across the country, and here are some great recipes to prepare, Baked Zucchini Fries, Zucchini Hummus, and Zucchini And Green Peas Coconut Curry. Whenever I make soup in my home my husband gets excited, he enjoys a warm comforting bowl of soup after a long day at work, even though...

olive oil

onion

garlic

celery rib chopped

thyme

Italian seasoning

carrot

white bean

vegetable broth

Cayenne pepper

salt

Heat oil in a pot on medium-high heat. Add onion, garlic, green onion, celery, thyme, Italian seasoning and cook until onion is soft. 

Add zucchini, carrot, white beans (optional to rinse and drain beans), vegetable broth, cayenne pepper and salt to taste.

Bring soup to a boil, reduce heat to simmer for about 20 minutes, until thick. You can add extra vegetable broth if your soup is too thick, if your soup is too thin, cook for longer. Mash some of the beans with a fork and it will help to thicken the soup as well.

Thank you for showing how to prepare this wonderful recipe

This soup was delicious! I added frozen corn and diced small red potatoes (as I wanted to use them up!). Packed with flavor and variety!

This vegan zucchini soup looks absolutely delicious,I really love It

This was so good and the perfect use for some zucchini and summer squash. I only made two alterations: I added some dried coriander and used a Parmesan rind in the last 10 minutes for some additional flavor.

That's fantastic,I love this healthy recipe

I will be making it for My family this weekend thank you so much

This is delicious! I added some yellow squash and an extra TB of olive oil. Served with sourdough toast and Parmesan on mine (non on the vegan boyfriend’s bowl).

We love this soup! I skip the oil and use some broth or water to cook the veggies. Love using fresh thyme.

This was delicious! I will be making again and also checking out your other recipes.

I would leave out the olive oil, as per all the well known plant based doctors, oil of any kind is not healthy.  I sauté veggies in water or vegetable broth.

This zucchini soup is absolutely satisfying

This zucchini soup recipe looks really good

This zucchini soup is absolutely easy to prepare

I made this today but had to modify it a little based on what I had on hand. I used black beans instead of white, had to omit the thyme and Italian seasoning. I used basil and old bay instead. Still delicious and super easy! Definitely a keeper

awesome soup!  We loved it. We are sharing recipe with friends.

This soup is delicious and so warmimg! I added some green chili and a lot more zuchinni, some more veggies, spices and garlic and made a bigger batch the second time. Definately reccomending it to others. Thank you so much!

Delicious!!!  I added an extra can of beans, which I mashed, because I love lots of beans for protein and fiber.  Also, it makes the soup "meatier."  I served with a dollop of vegan sour cream and it is fabulous!  Will definitely be making this again.  My last zucchini from the garden weighs 5 pounds so I made this and will now make your Zucchini &amp; Green Pea Curry.

I am on a 30 day reset vegan diet. I can’t have legumes, so I added the quinoa and also some fresh spinach. Outstanding!

I made this recipe and it is wonderful as written!  I love it and will add it to my favorite soup collection.  I'm making it for a second time in a week and will take it for lunches this week.

This was a terrific soup, but can you tell me how much a serving is and the calorie content. Thank you. It is my first vegan recipe and I was pleasantly surprised at how good it was. I also used red pepper flakes and minced garlic from the jar.

Great recipe. Used red chili flakes instead of cayenne then put a little leftover cooked jasmine rice I had in refrigerator. Turned out healthy and hearty. Thanks so much!!

I loved this!   So good and easy!  If you love veggies then you will really enjoy this!  Thank you so much for sharing your talents 😘

I absolutely love this recipe.  I have made it now about 30 times, so yeah I love it.  I do mash up the beans, simply because I like the soup a little more chunky.

Excellent, I love this soup Michelle. Its very hearty and flavorful. My family will love it too!

This soup is so delicious I really Love it

Hi Michelle,
I really enjoy your recipes. For this one I wanted more volume so I added 1/2 cup of dry lentils, 1/2 cup dry elbow pasta and increased the vegetable broth to 5 cups. It came really good and hearty and fed a few more of my hungry vegan family.

We were looking for a zucchini soup recipe and this one delivered!! Healthy and hearty! Love the cayenne suggestion!

You can just look at this dish and see that it's very healthy and beneficial

I loved this!  I added 2T of red lentils for some extra protein and to thicken it a bit!

This is my kind of soup. This looks very healthy

I added corn and spinach. It was delicious!!

Thank you for Michelle for all your amazing recipes this one is really good also! ❤️

Love this recipe !  So easy to make! I have made it 4 times already this winter😋🇨🇦

Delicious!  You should just change the recipe to include a handful of diced baby potatoes and some frozen corn lol. I took the advice from other comments and I’m glad I did. Will definitely make it again.

delicious...I added  black beans because its all I had on hand, and a few potatoes for creaminess....just delicious

This soup is delicious.  I really enjoy your recipes.

I made this recipe tonight and find it very tasty. I wanted leftovers so I beefed up the vegetables and added an extra can of beans. I skipped the cayenne adding more black pepper instead. To achieve the creamy broth consistency that I desired I used an immersion blender for about 8-10 seconds that made the broth perfect in thickness and flavor. I also served this with chickpea elbow pasta. I will definitely make this again. Thank you!

I made this soup for dinner tonight and it’s really tasty. Perfect for a fall rainy evening.  Thank you for the recipe...

I love your soup recipes Michelle!  I make the instant pot split pea soup often, so I can’t wait to give this one a try :)

Love this recipe! Seems so simple, but the herbs add tons of flavor.:) Thank you Michelle!

Making now! Can’t wait. Read all comments. I think I’m going to add corn and a packet of brown rice with red quinoa. Wish me luck! Thanks for recipe. What a nice way to use zucchini.

Made this today! Delicious! I only had garbanzo beans on hand. No thyme but added some chicken seasoning.

This soup is delicious. I added a potato and some corn, just because. Winner, winner, vegan dinner!

Michelle, you’ve done it again!  I made this delicious soup this evening (just finished my 2nd bowl), and it was amazing!  I added potato, corn pieces and corn on the cob and it was so good.  Thank you again for another winner!!!

That's so tasty! The texture is light, the herbs make it taste spicy and unusual... Delicious! I've added some crackers, btw, and it created a nice contrast with soft vegetables. Thank you for this recipy!

We started eating Plant Based a little over a year ago.  We have a neighbor who grows zucchini even though his wife doesn't like it!  So they share with us.  I was looking for soup recipes when I came across this one.  It is absolutely delicious!  We added vegan italian sausage to 1/2 of it which was also very good.  This is going into my favorites stack!

Made this recently, and it was easy and tasty--thanks!

This was so quick and delicious!  Thank you.

Made this today and it was delicious, keep your delicious recipes coming.

https://www.youtube.com/watch?v=jfRfj6kTDb8

Freshly grown zucchini, white bean, onion, garlic, and herbs. A healthy creamy zucchini soup that is vegan and gluten-free. easy recipe! https://healthiersteps.com/recipe/vegan-zucchini-soup/ INGREDIENTS 1 tablespoon olive oil 1 small onion, finely chopped 3 cloves garlic, minced 1 green onion, chopped 1 celery rib, chopped 1 sprig fresh thyme or 1/4 teaspoon dried 1/2 teaspoon Italian seasoning 2 medium zucchini, cut into slices 1 medium carrot, diced 1 (15-ounce) can white bean, Great Northern, Cannellini beans or Navy 3 cups vegetable broth, or 3 cups water plus 1 vegan bouillon 1/4 teaspoon Cayenne pepper salt, to taste TO PRINT RECIPE: https://healthiersteps.com/recipe/vegan-zucchini-soup/ FAVORITE KITCHEN TOOLS (Affiliate) .Dinner Ware Set: https://amzn.to/3f3DbHd .Cutting Board: https://amzn.to/2ACZvIG .Favorite Blender: https://amzn.to/2AE4qJq .Glass Mixing Bowls: https://amzn.to/3e4frkH .Instant Pot: https://amzn.to/2AE4qJq .Kitchen Scale: https://amzn.to/2BA83Rb .Cuisinart Food Processor: https://amzn.to/2ZIFF7m .Kitchenaid Mixer: https://amzn.to/2DeUHds JOIN ME: INSTAGRAM: https://www.instagram.com/healthierst... FACEBOOK: https://www.facebook.com/healthiersteps/ PINTEREST: https://www.pinterest.com/healthierst... WEBSITE: https://healthiersteps.com/ FAN MAIL Healthier Steps 1771 SR 20 Hawthorne, FL 32640 USA WATCH MORE VEGAN SOUP RECIPES: Vegan White Bean Soup: https://www.youtube.com/watch?v=JaZhRV1IZ8w Vegan Cabbage Soup: https://www.youtube.com/watch?v=WmLu3ldoNXI

Top 3 vegan zucchini soup recipes from across the web

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Top 3 vegan zucchini soup recipes from across the web

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