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+ servings
Creamy Zucchini Soup

Creamy Zucchini Soup Recipe

Elle
Ready in 30 minutes using very few staple ingredients, this vegan soup is simply divine!
5 from 3 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Appetizer, Soup
Cuisine Italian
Servings 4 bowls
Calories 151 kcal

Ingredients
 
 

  • 2 tablespoon Olive Oil or Vegetable or Sunflower oil
  • 1 Medium Shallot or any color Onion
  • 1 Garlic Clove peeled and chopped
  • 4 Zucchini medium size
  • 1 Vegetable Stock Cube or equivalent in powder
  • 1 oz Cashew Nuts
  • 2 tablespoon Lemon Juice
  • 1 tablespoon Parsley
  • 1 tablespoon Tarragon
  • Salt and Pepper to taste

Instructions
 

  • In a large pot that is deep and wide add the olive oil and warm it up on medium heat; once warm, add the thinly sliced shallots and cloves of garlic, together with a pinch of salt, then mix well and cook until golden and soft on low heat.
  • Allow the onions to soften and turn a light golden-brown color.
  • Once the onions are soft, add the chopped zucchini and sauté for a few minutes.
  • Next, add the vegetable stock cube, the cashew nuts, salt, and black pepper to taste and mix well.
  • Add enough cups of water to just cover the vegetables in the large pot, then bring to a light simmer and allow the zucchini soup to cook for 15-20 minutes, or until the zucchini are soft.
  • Once the vegetables are soft, add the tarragon, parsley and the lemon juice; mix well and simmer for a further couple of minutes on medium heat.
  • Before blending, allow the soup to lightly cool down; you can blend the soup with an immersion blender or in a food processor to the consistency preferred.
  • Once blended, adjust the consistency of the soup by adding water - if desired, then bring back to a light boil for a couple of minutes.
  • Serve with crusty bread, rice, some grated cheese, or garlic croutons and enjoy!

Notes

  • Storage: Store the soup in an airtight container in the fridge for up to three days or in the freezer for up to three months. 
  • Fresh zucchini: always ensure you use fresh zucchini, as acidic zucchini can be harmful. Check that the summer squash is nice and firm, the skin bright and not wrinkly.
  • Added ingredients: You can add more vegetables to the soup, such as carrots, potatoes, bell peppers, celery, and baby spinach at the same time as the diced zucchini. 
  • Herbs: Fresh herbs can be used instead of dry ones, which can be amended too. Try adding some fresh basil or thyme!

Nutrition

Calories: 151kcalCarbohydrates: 11gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 189mgPotassium: 648mgFiber: 3gSugar: 6gVitamin A: 551IUVitamin C: 41mgCalcium: 59mgIron: 2mg
Keyword creamy zucchini soup, zucchini soup
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