Description

This cream of zucchini soup is vegan, dairy-free, easy to make, and full of veggies! Make this recipe, keep it in the fridge, and eat soup any day you want.

Ingredients

Scale

2 large zucchinis, peel and cut into half-moons, approximately 2lbs (1,2kg)
1 large broccoli, cut into florets (450g)
3 carrots, sliced (300g)
1 onion, diced (200g)
3 garlic cloves, minced
7 cups of water (1,7l)
2 tbsp olive oil
1 and 1/2 tsps salt
coconut milk to drizzle on top (optional)

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Instructions

Chop your veggies and add them into a soup pot.
Add water to the pot, bring it to a boil and cook the vegetables for approximately 30 minutes.
When the vegetables are soft, turn off the heat, add salt, olive oil and blend the soup to your liking with an immersion blender. Serve with a drizzle of coconut milk on top.

Notes

Storage time: Keep this soup in the fridge for up to five days.

Adjust your soup’s consistency: You can adjust your soup’s texture by changing the water amount. If you prefer a thinner and more liquidy soup, add more water. If you like a thicker consistency, add less water.

Blend the soup: If you don’t have an immersion blender to blend the soup, no worries! You can do it on a food processor or a large-sized blender. Just be sure you let it cool down a bit before blending.

Keywords: cream of zucchini soup, vegan zucchini soup recipe