Vegan Creamy Veggie Soup Recipe Recipe For Zucchini

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CREAMY ZUCCHINI SOUP



Creamy Zucchini Soup image

This Creamy Zucchini Soup recipe is the perfect simple vegetarian soup featuring fresh zucchini and herbs (with a dairy-free option)!

Provided by Chrissie

Categories     Main Course     Soup

Number Of Ingredients 11

2 tablespoons olive oil
2 medium onions (diced)
3 stalks celery (finely chopped)
8 cup zucchini (chopped, skin on)
1/2 teaspoon dried thyme
1/2 teaspoon dried or fresh dill
1/2 teaspoon salt
1/4 teaspoon pepper
3 1/2 cups vegetable stock (use chicken stock for non-vegetarian version)
1 cup half and half (use regular milk for low-fat, or coconut milk for dairy-free)
fresh dill for serving ((optional))

Steps:

  • Heat a large pot over medium high heat. Add the olive oil.
  • Add the onions and celery and saute until the onions are soft.
  • Add the zucchini, thyme, dill, salt and pepper and stir well.
  • Add the vegetable stock and cover the pot, letting the soup come to a boil.
  • Once it comes to a boil, reduce the heat to medium low and let simmer for about 20 minutes.
  • After 20 minutes, remove the pot from the heat and add the cream.
  • Puree with an immersion blender (or in a standard blender in batches).
  • Serve in bowls with some fresh dill (if desired).

Nutrition Facts : ServingSize 1 cup, Calories 110 kcal, Carbohydrate 10 g, Protein 3 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 592 mg, Fiber 2 g, Sugar 5 g

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

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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