Name: Vegan Zucchini Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 Servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 sweet onion; 2 cloves garlic; 1 tsp fresh rosemary; 3 zucchini; 1 yukon gold potato; 3 cups vegetable stock; 1 dried bay leaf; 5.3 ounces unsweetened coconut cream

From the Cook

1/6

Vegan Zucchini Soup

Food with Feeling Verified

Ingredients

Warning0 allergens identified

Instructions

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Instructions

Heat a large pot or dutch oven over medium heat. Add the olive oil and onion, and sauté until the onion is soft and translucent – about 5 minutes.

Add the garlic and rosemary and cook for an additional minute.

Next add the zucchini, potato, vegetable stock, and bay leaf. Bring the soup to a boil and cook for 10-12 minutes or until the potato and zucchini are fork tender.

Remove the bay leaf and add the coconut cream. Use an immersion blender (or a high speed blender) to puree the soup until it is your desired texture. I like my soup pretty smooth so I puree it on medium speed for 1-2 minutes.

Season the soup with salt and pepper to taste. Serve warm or store the soup in an airtight container in the fridge for up to two days.

Notes

To create the swirl on top, I used plain, unsweetened coconut yogurt diluted with oat milk until pourable, but that is completely optional!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Salt Zucchini Beforehand 🥒
Cut zucchini into chunks and salt them 10-15 minutes before cooking to draw out excess moisture, resulting in a more concentrated flavor and creamier soup texture.
Toast Garlic and Rosemary 🌿
Bloom your minced garlic and fresh rosemary in olive oil for 1-2 minutes before adding other ingredients to deepen their aromatic compounds and create a more complex flavor base.
Blend in Stages for Silkiness 🎯
Reserve some broth before blending, then blend the soup in batches and gradually reincorporate the reserved liquid to achieve your desired consistency and prevent over-processing.
Finish with Cold Coconut Cream 🥥
Swirl unsweetened coconut cream into each bowl just before serving rather than mixing it into the pot to maintain its luxurious texture and prevent the soup from becoming too heavy.
Bay Leaf and Rosemary Timing ⏱️
Add the bay leaf at the start of cooking for deep infusion, but remove fresh rosemary after 15-20 minutes to prevent the soup from becoming overly herbaceous or bitter.