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I’m excited to share with you Vegan Zucchini Soup recipe, loads of zucchini are maturing fast in gardens across the country and here are some great recipes to prepare, Baked Zucchini Fries, Zucchini Hummus, and Zucchini And Green Peas Coconut Curry. 

Whenever I make soup in my home my husband gets excited, he enjoys a warm comforting bowl of soup after a long day at work, even though it is hot here in Florida, a large pot of soup is seen as welcome delight. 

You see we were both raised in hot Jamaica where soups were always prepared and enjoyed all year round.

Pot of vegan zucchini soup with carrots, white beans, and thyme

Vegan Zucchini Soup

This zucchini soup recipe is so easy to prepare, zucchini, carrots, white beans, celery, onion, garlic, green onion, are cooked in a vegetable broth with just the right blend of herbs and spices.

Make your own vegetable broth from excess vegetables, vegetable peels, to add extra flavor to your soups, it is quite easy to prepare. You can make large batches and freeze for later. Here is my homemade Vegetable Broth Recipe.

Vegan Zucchini Soup Ingredients

  • Olive Oil
  • Onion
  • Garlic
  • Green Onion
  • Celery
  • Thyme
  • Italian Seasoning 
  • Zucchini
  • Carrot
  • White Bean
  • Vegetable Broth
  • Cayenne Pepper
  • Salt

How To Make Vegan Zucchini Soup?

  1. Heat oil in a pot on medium-high heat. Add onion, garlic, green onion, celery, thyme, Italian seasoning and cook until onion is soft. 
  2. Add zucchini, carrot, white beans, vegetable broth, cayenne pepper and salt to taste. 
  3. Bring soup to a boil, reduce heat to simmer for about 20 minutes, until thick. You can add extra vegetable broth if your soup is too thick, if your soup is too thin, cook for longer.
  4. You can also add slices of sauteed vegan sausages. 

More Vegan Soup Recipes

Vegan Zucchini Soup straight on view with carrot, white beans, thyme, spoon in a white bowl

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Categories

Nutrition

(Per serving)
  • Energy: 106 kcal / 443 kJ
  • Fat: 3 g
  • Protein: 6 g
  • Carbs: 13 g

Cooking Time

  • Preparation: 15 min
  • Cooking: 25 min
  • Ready in: 40 min
  • For:
  • 6 Servings

Ingredients

Instructions

  1. Heat oil in a pot on medium-high heat. Add onion, garlic, green onion, celery, thyme, Italian seasoning and cook until onion is soft. 
  2. Add zucchini, carrot, white beans (optional to rinse and drain beans), vegetable broth, cayenne pepper and salt to taste.
  3. Bring soup to a boil, reduce heat to simmer for about 20 minutes, until thick. You can add extra vegetable broth if your soup is too thick, if your soup is too thin, cook for longer. Mash some of the beans with a fork and it will help to thicken the soup as well.

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Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.