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Zucchini Soup

We are so excited to share today’s recipe, which is a family-friendly Zucchini Soup! It’s delicious and has such a nice, creamy consistency, and we’re using all vegetables and dairy-free products so it’s vegan-friendly as well!

This soup is so good for a quick, simple meal, as it’s easy to make and refreshingly light. We think you’re going to love it as much as we do!

Why we love Zucchini Soup

This soup is smooth and slightly creamy and it’s all-around a 10 on the delicious scale! Honestly we really love zucchini and think they’re delicious, but the potato adds a nice density to the texture and the onion, garlic, and spices amp up the flavor! So this is a super tasty soup.

It’s also vegan, with no dairy or meat products, and we love how that makes this delicious soup accessible for everyone! 

Is Zucchini Soup healthy

Yes, this soup is also very healthy! Packed with nothing but vegetables and coconut milk and some spices, it’s super nutritious on top of being delicious!  Zucchini themselves are packed with nutrients and fiber and super low in calories.

This is a super simple, vegan-friendly, very healthy recipe that we think you’re going to love!

How to make Zucchini Soup

  1. Chop zucchini, and onions. 
  2. Peel and chop the potato.
  3. In a 4-qt heavy pot add zucchini, onions, and potatoes.
  4. Peel garlic and add to the same pot.
  5. Top vegetables with oregano, salt, pepper, and vegetable broth.
  6. Bring to a boil, reduce the heat to medium-medium low, cover and cook for 20-25 minutes.
  7. Using an immersion blender, blend until smooth. Or you can transfer to a blender. (Be careful when blending hot liquids in a blender!)
  8. Add coconut milk and stir until nice and creamy.
  9. Garnish with croutons and parsley.

How to store Zucchini Soup leftovers

If you do have leftovers of this soup, store them in an airtight container in the fridge (store garnish separately so the croutons don’t get soggy). Leftovers will keep for up to five days.

To reheat, add some coconut milk and pop in the microwave for about a minute, or if you prefer to heat it on the stovetop, you can pour in a saucepan with a dash of coconut milk and bring to a quick simmer. 

 

Zucchini Soup

This zucchini soup is light, fresh, and full of flavor! Zucchini is pureed with potatoes to give it a nice thick texture! It has a touch of coconut milk for the perfect vegan soup!
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Course: dinner, lunch
Keyword: healthy zucchini soup, low carb soup, quick zucchini soup, vegan soup recipe, vegan zucchini soup, zucchini soup
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories:

Ingredients

  • 4-5 medium zucchini
  • 1 medium gold potato
  • 1/2 medium onion
  • 2 garlic cloves
  • 1 tbsp oregano
  • 1 tsp salt to taste
  • 1/2 tsp ground black pepper to taste
  • 4 cups vegetable broth
  • 8 oz canned coconut milk
  •  

Instructions

  • Chop zucchini, and onions. 
  • Peel and chop the potato.
  • In a 4 qt heavy pot add zucchini, onions, and potatoes.
  • Peel garlic and add to the same pot.
  • Top vegetables with oregano, salt, pepper, and vegetable broth.
  • Bring to a boil, reduce the heat to medium-medium low, cover and cook for 20-25 minutes.
  • Using an immersion blender, blend until smooth. Or you can transfer to a blender. (Be careful when blending hot liquids in a blender!)
  • Add coconut milk and stir until nice and creamy.
  • Garnish with croutons and parsley.

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