Vegan Zucchini Soup
This vegan zucchini soup is bursting with flavor with freshly grown zucchini, white bean, onion, garlic, and herbs. It is a healthy, creamy zucchini soup recipe that is vegan and gluten-free.
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Servings: 6 servings
Calories: 53kcal
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.
Nutrition
Calories: 53kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 484mg | Potassium: 249mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2148IU | Vitamin C: 15mg | Calcium: 26mg | Iron: 0.5mg