Go Back
–+ servings
aerial shot of zucchini soup in a mug
Print Recipe
No ratings yet

Creamy Zucchini Soup Recipe

Whether you're a vegan or just looking for nutritious vegetarian recipes, this one pot zucchini soup is a must-try.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Servings: 2 adults
Calories: 228kcal
Author: Hina Gujral

Equipment

  • 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.

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.

Nutrition

Calories: 228kcal | Carbohydrates: 17g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 1537mg | Potassium: 452mg | Fiber: 4g | Sugar: 8g | Vitamin A: 905IU | Vitamin C: 31mg | Calcium: 47mg | Iron: 2mg