Easy Healthy CREAMY Zucchini Soup!

Wash and cut off the ends of 4 medium-sized zucchini, then slice them into rounds.

Peel and cut 2 large russet potatoes into small cubes.

Dice 1 small yellow onion.

Heat 1-2 tablespoons of extra virgin olive oil in a dutch oven over medium heat.

Add the diced onion and sauté for 3-4 minutes until translucent and fragrant.

Add 3-4 cloves of minced garlic and sauté for another minute.

Stir in 1-2 tablespoons of Italian blend seasoning and sauté for 1 minute, stirring constantly to prevent burning.

Pour in 3 cups of vegetable broth and add 1 teaspoon of white miso paste or soy sauce for flavor.

Add the cubed potatoes and sliced zucchini to the pot.

Cover and bring the mixture to a boil, then reduce to a simmer.

Let it simmer for 20-25 minutes, stirring occasionally, until the zucchini and potatoes are tender.

Add 2-3 tablespoons of nutritional yeast or vegan parmesan cheese and pepper to taste.

Use an immersion blender to blend the soup until smooth and creamy, or transfer to a blender if necessary.

Optionally, for a creamier texture, add 1 cup of coconut cream or cashew cream instead of olive oil.

Serve with toppings like fresh herbs, a drizzle of olive oil, vegan parmesan, or croutons.

Equipment Needed

Spice Level:

Dietary