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zucchini soup recipe

Creamy Zucchini Soup Recipe

A healthy vegan one-pot soup ready in 30 minutes!
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 122 kcal


  • 1 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
  • 30 g Cashew Nuts
  • 2 tablespoon Lemon Juice
  • 1 tablespoon Parsley
  • 1 tablespoon Tarragon
  • Salt and Pepper to taste


  • 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. Keep an eye on the onions, as you don't want them browning too much, just soft.
  • Once the onions are soft, add the chopped zucchini and sauté for a few minutes before adding a vegetable stock cube, the cashew nuts, salt, and pepper to taste and mix well; add enough cups of water to cover the vegetables in the large pot, then simmer on medium-low heat for 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.


This recipe can be amended in so many ways you can find a list of some I have tried in the blog above. 


Calories: 122kcalCarbohydrates: 11gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 189mgPotassium: 651mgFiber: 3gSugar: 6gVitamin A: 551IUVitamin C: 41mgCalcium: 60mgIron: 2mg
Keyword 30-Minute Meal, Soup, vegan, zucchini
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