Creamy Zucchini Soup Recipe
Ready in 30 minutes using very few staple ingredients, this vegan soup is simply divine!
Servings: 4 bowls
Calories: 151kcal
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: 151kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 189mg | Potassium: 648mg | Fiber: 3g | Sugar: 6g | Vitamin A: 551IU | Vitamin C: 41mg | Calcium: 59mg | Iron: 2mg