This Zucchini Soup is simple, easy to make, hearty vegan vegetable soup made of whole ingredients and paired with plant milk.
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ZUCCHINI SOUP INGREDIENTS
To make this simple zucchini soup you will need:
Zucchini
Onion
Plant milk: any vegan milk of your choice. If you like the soup to be more creamy you could choose full-fat coconut milk.
Fresh Mint
Lemon
Vegan butter (optional)
HOW TO MAKE SUMMER ZUCCHINI SOUP
- Shred zucchini and place in a colander set over a bowl. Sprinkle with salt. Let drain for 25-30 minutes.
- Pick up the drained zucchini and squeeze out the released juice. Return the zucchini to the colander and rinse under water. Squeeze out the moisture and set aside.
- In a medium pot, melt the butter, add onions. Saute onion for 3 minutes. Add the vegetable broth, cover and simmer for 20 minutes.
- Remove from the heat and set aside.
- Puree the mixture in a blender. Return to the pot.
- Add zucchini and mint. Bring to a simmer, cover and cook for 10 minutes.
- Add the milk and lemon juice. Cook for 5 minutes.
ZUCCHINI SOUP TIPS
- Salt and drain zucchini-it would help to remove bitterness.
- Wash extra salt from zucchini
I hope you will love this Zucchini Soup because it’s:
Simple
Easy to make
Quick
and delicious!
Other recipes to try:
Zucchini Soup
This Zucchini Soup is simple, easy to make, hearty vegan vegetable soup made of whole ingredients and paired with plant milk.
Ingredients
- 2 medium zucchini
- 2 cups veggie broth
- 1 cup plant milk
- 1 onion (chopped)
- 1 tsp vegan butter
- 1 tsp mint (chopped)
- 1/2 tsp lemon juice
- salt and pepper
Instructions
- Shred zucchini and place in a colander set over a bowl. Sprinkle with salt. Let drain for 25-30 minutes.
- Pick up the drained zucchini and squeeze out the released juice. Return the zucchini to the colander and rinse under water. Squeeze out the moisture and set aside.
- In a medium pot, melt the butter, add onions. Saute onion for 3 minutes.
- Add the vegetable broth, cover and simmer for 20 minutes. Remove from the heat and set aside.
- Puree the mixture in a blender. Return to the pot.
- Add zucchini and mint. Bring to a simmer, cover and cook for 10 minutes.
- Add the milk and lemon juice. Cook for 5 minutes.
Nutrition
Calories: 83kcalCarbohydrates: 9gProtein: 1gFat: 4gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 529mgPotassium: 297mgFiber: 1gSugar: 5gVitamin A: 495IUVitamin C: 20mgCalcium: 22mgIron: 1mg
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