Description
This Zucchini Soup is extra creamy, vegan, and so delicious! It can be ready in less than 40 minutes, and it's a great freezer meal. Make it in the summer to use up seasonal produce or in the winter when you're craving a comfort meal!
Ingredients
Units
Scale
- 1 tbsp avocado oil (or other cooking oil)
- 1/2 cup diced yellow onion
- 1/2 tsp fine sea salt
- 2-3 cloves garlic, minced
- 1/2 cup chopped celery
- 1/2 cup diced carrots
- 1 cup diced potatoes (double the potatoes for an extra-thick soup)
- 1.5 lb zucchini, diced (approx. 6 cups when diced)
- 2 tsp Italian seasoning
- 2 dried bay leaves
- 4 cups vegetable broth
- 1-2 tbsp freshly squeezed lemon juice
- 1-2 tbsp finely chopped fresh parsley (I add in a few extra leaves before blending the soup and some after)
- 1/2 tsp freshly ground black pepper
Instructions
- Add avocado oil, diced yellow onion, and sea salt to a large soup pot over medium-high heat.
- Cook the onion for 3-4 minutes, stirring occasionally, until glossy and a little caramelized.
- Add minced garlic and cook for another 30 seconds just until fragrant.
- Add chopped celery, carrots, and potatoes, and cook for a minute.
- Add diced zucchini, Italian seasoning, bay leaves, and vegetable broth.
- Stir and bring to a boil.
- Simmer the soup for 20 minutes over low-medium heat, partially covered.
- Take the bay leaves out and add lemon juice, and some of the parsley (I like to add a few extra leaves before blending the soup and the rest after, this is optional).
- Blend the soup using an immersion blender until smooth. You can also do this in a high-speed blender but be very careful, I recommend doing it in batches and always leaving the top middle part slightly open to avoid the blender exploding.
- Add the rest of the chopped parsley, freshly ground black pepper, more sea salt, or more lemon juice.
- Serve the soup on its own, with croutons, or with a dollop of vegan yogurt, sour cream, or creme fraiche. Enjoy!
Equipment
Notes
Storing: Store any leftovers in an airtight container in the refrigerator for 3-4 days. You can also freeze the soup in a freezer-safe container for up to 4-5 months.
Reheating: Reheat the soup in a small saucepan for 5-10 minutes or until it reaches a gentle simmer and it’s warmed through. If you’re heating it up from frozen, add a splash of water.