Whether you’re a vegan or just looking for nutritious vegetarian recipes, this one pot zucchini soup is a must-try.
Estimated reading time: 4 minutes
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Packed with the fresh flavours of summer squash and the creaminess of cashews, this zucchini soup is not only comforting but also entirely plant-based. It is perfect for a quick, easy, and nutritious meal.
Zucchini is low in calories but high in essential nutrients like vitamin C, potassium, and fiber. The cashew provides healthy fats and a creamy texture, without adding cream or cheese.
Why You’ll Love This Soup Recipe
- One-Pot Wonder: Easy cleanup with minimal dishes.
- Vegan & Gluten-Free: Creamy without the cream.
- Nutritious: Packed with vitamins, minerals, and fiber.
- Versatile: Perfect for any season.
- Quick & Easy: Ready in under 30 minutes.
Ingredients You’ll Need
- Zucchini is the star of this soup recipe. You can use any other summer squash also to make this soup.
- Green Peas bring out that gorgeous green colour and make the soup extra fibrous.
- Olive Oil to saute the vegetables and herbs.
- Garlic, Thyme, and Celery forms the flavour based of the soup.
- Onion gives a sweet and savoury taste.
- Cashews enhance the good protein value and gives the much required creaminess and thickness to the soup. Substitute it coconut milk.
- Vegetable Stock instead of water takes your soup to another level.
- Salt and Black Pepper to taste.
- Fresh herbs like basil or parsley or chives for garnishing.
How To Make Zucchini Soup
Sauté aromatics:
- In a large pot, heat the olive oil over medium heat.
- Add the garlic, celery, thyme, and onion.
- Sauté for about a minute, or until aromatic and translucent.
Add the vegetables:
- Add the chopped zucchini, cashews, and green peas to the pot.
- Saute for 1 – 2 minutes.
Add the stock and seasoning:
- Pour in the vegetable stock, ensuring that the vegetables are fully submerged.
- Add the salt, and pepper. Stir well and cover the pot with a lid.
Simmer the soup
- Let the zucchini soup simmer for about 15 minutes over low heat, or until the zucchini and peas are tender.
Blend the soup
- Using an immersion blender, blend the soup until smooth and creamy.
- If you don’t have an immersion blender, carefully transfer the soup to a blender or vitamix and blend until smooth. Be cautious as the soup will be hot.
- At this stage you can transfer the soup back to the pot, simmer for 1 – 2 minutes and serve hot.
Serving Suggestion
Whether you’re looking for a quick lunch, a light dinner, or a comforting appetizer, this zucchini soup has got you covered.
Ladle the soup into bowls and garnish with fresh herbs, add a few crispy bread croutons, or a drizzle of chilli oil or extra virgin olive oil if desired. If you are not vegan, then grated parmesan or cheddar taste so good in this warm soup.
This soup stores well in the refrigerator for up to 5 days. To reheat, simply warm it on the stove over medium heat or in the microwave until heated through. Add a splash of coconut milk or stock while reheating.
More Vegetable Soup Recipes
- Mushroom Soup
- Green Peas Soup
- Cauliflower Soup
- Minestrone Soup
- Vegetable Thukpa
- Broccoli Almond Soup
- Vegetable Barley Soup
- Tomato Couscous Soup
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Creamy Zucchini Soup Recipe
- stockpot or saucepan
- Blender
Ingredients
- 2 tablespoon olive oil
- 1 tablespoon chopped celery stalk
- ½ tablespoon minced garlic
- 2 sprigs thyme
- 1 small size onion, finely chopped
- 1 medium size zucchini, chopped
- ¼ Cup green peas (fresh or frozen)
- 8 chopped cashews
- 2 Cup vegetable stock (see recipe)
- ½ teaspoon salt or to taste
- ¼ teaspoon black peppercorns
- Handful of parsley, chopped
Instructions
- In a large pot, heat the olive oil over medium heat. Add the garlic, celery, thyme, and onion. Sauté for about a minute, or until aromatic and translucent.
- Add the chopped zucchini, cashews, and green peas to the pot. Saute for 1 – 2 minutes.
- Pour in the vegetable stock, ensuring that the vegetables are fully submerged. Add the salt, and pepper. Stir well and cover the pot with a lid.
- Let the zucchini soup simmer for about 15 minutes over low heat, or until the zucchini and peas are tender.
- Using an immersion blender, blend the soup until smooth and creamy.
- If you don’t have an immersion blender, carefully transfer the soup to a blender or vitamix and blend until smooth. Be cautious as the soup will be hot.
- At this stage you can transfer the soup back to the pot, simmer for 1 – 2 minutes and serve hot.
- Ladle the soup into bowls and garnish with fresh herbs, add a few crispy bread croutons, or a drizzle of chilli oil or extra virgin olive oil if desired.
Recipe Notes:
-
- Add Extra Vegetables: Feel free to add other veggies like spinach, kale, or broccoli for extra nutrition and flavour.
- Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
- Make It Chunky: For a chunkier texture, blend only half of the soup and leave the rest as is.
- If you are not vegan, then grated parmesan or cheddar taste so good in this warm soup.
- Add a splash of coconut milk or stock while reheating.
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