Creamy Zucchini Vegetable Soup Vegan Recipes

CREAM OF FRESH VEGETABLE SOUP (VEGAN!)

Cream of Fresh Vegetable Soup (Vegan!) image

Creamy soup that's still vegan! It can be a cream of broccoli, cream of asparagus, or peas depending on the vegetable you choose. Will try this later this week, but it sounds terrific and I'm sure I'll love it. One of my favorite meals is soup with bread and our yummy hummus. From The Best of Silver Hills Delicious Vegetarian Cuisine cookbook. Update: This is our new favorite vegan broccoli soup! I'm excited to try it with the asparagus next time. Enjoy!

Provided by Enjolinfam

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups fresh broccoli (Choose ONE) or 1 1/2 cups fresh asparagus (Choose ONE)
2/3 cup fresh broccoli (same vegetable as selected above) or 2/3 cup fresh asparagus (same vegetable as selected above)
1 tablespoon olive oil
1/2 cup onion, diced
1/4 cup celery, diced
1/8 cup carrot, shredded
4 cups water
2/3 cup raw cashews
2 tablespoons vegan chicken seasoning (I use McKay's vegan chicken seasoning) or 2 tablespoons vegetable stock powder
1 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon celery salt

Steps:

Steam 1 1/2 cups vegetables in a small amount of water until cooked.
Place steamed vegetables in blender and blend until smooth. Place blended vegetables in a small bowl.
Pour olive oil in the bottom of a 2-quart saucepan and saute onion, celery, and carrot.
Add 3 cups of water to saucepan and bring to a slow boil. Add blended vegetables and 2/3 cup of chopped fresh vegetables. Simmer for 5 minutes.
Place cashews, 1 cup of water and seasonings in blender and blend until smooth and creamy.
Slowly add to soup and bring to a boil. Serve.

Nutrition Facts : Calories 157.5, Fat 9.6, SaturatedFat 1.8, Sodium 403.3, Carbohydrate 14.3, Fiber 3.5, Sugar 4.5, Protein 5.4

CREAMY ZUCCHINI VEGETABLE SOUP (VEGAN)

Creamy Zucchini Vegetable Soup (Vegan) image

A trip to the farmer's market inspired this recipe, which features zucchini. Don't overcook vegetables; after blending, the carrot bits will add a little crunch.

Provided by flexitariancook

Categories Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 garlic clove
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 (14 ounce) can vegetable broth
1 cup spicy vegetable juice (such as V-8)
2 cups chopped zucchini
2 cups soymilk (unflavored)
2 tablespoons nutritional yeast
salt and pepper

Steps:

Saute garlic, onion and celery until onion is translucent. Add carrots, vegetable broth and vegetable juice. Bring to a boil, lower heat and simmer for 10 minutes. Add zucchini and simmer 5 more minutes. Carefully spoon mixture into blender. Blend until there are very few chunks (you should be able to see specks of dark green zucchini and orange carrots). Return to stovetop. Add soy milk. Bring to a low boil and add nutritional yeast, salt and pepper to taste.

Nutrition Facts : Calories 77.3, Fat 3.1, SaturatedFat 0.4, Sodium 106, Carbohydrate 9.4, Fiber 2.2, Sugar 5.1, Protein 4

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