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.
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?
- Heat oil in a pot on medium-high heat. Add onion, garlic, green onion, celery, thyme, Italian seasoning and cook until onion is soft.
- Add zucchini, carrot, white beans, vegetable broth, cayenne pepper and salt to taste.
- 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.
- You can also add slices of sauteed vegan sausages.
More Vegan Soup Recipes
- Vegan White Bean Soup
- Instant Pot Vegan Split Peas Soup
- Red Peas Soup
- Vegan Cabbage Soup
- Vegan Potato, Leek, Carrot Soup
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Nutrition
- Energy:
- 99 kcal / 414 kJ
- Fat:
- 5 g
- Protein:
- 0 g
- Carbs:
- 9 g
Cooking Time
- Preparation:
- 15 min
- Ready in:
- 15 min
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 green onion, chopped
- 1 celery rib, chopped
- 1 sprig fresh thyme, or 1/4 teaspoon dried
- 1/2 teaspoon Italian seasoning
- 2 medium zucchini, cut into slices
- 1 medium carrot, diced
- 1 (15-ounce) can white bean, Great Northern, Cannellini beans or Navy
- 3 cups vegetable broth, or 3 cups water plus 1 vegan bouillon
- 1/4 teaspoon Cayenne pepper
- salt, to taste
Instructions
- Heat oil in a pot on medium-high heat. Add onion, garlic, green onion, celery, thyme, Italian seasoning and cook until onion is soft.
- Add zucchini, carrot, white beans (optional to rinse and drain beans), vegetable broth, cayenne pepper and salt to taste.
- 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.
Made this recently, and it was easy and tasty–thanks!
Penny, I’m so happy you enjoyed it. Thank you for your feedback.
This was so quick and delicious! Thank you.
That’s wonderful Anita, I’m so happy you enjoyed it. Thank you for sharing your feedback.
Really delicious. Thank you.
I’m happy you enjoyed it Melina, thank you for sharing your feedback.
This looks delicious. Do you drain and rinse the beans?
Yes you can, thank you. Especially if you are watching your sodium intake.
Made this today and it was delicious, keep your delicious recipes coming.
Vanessa, I’m so happy you enjoyed it. thank you for sharing your feedback with us.