This delicious 5-ingredient zucchini soup makes for a perfect first course. Dairy-free but wonderfully creamy, this soup is very simple to make. The ingredients come together to make a flavorful and nutrient-packed soup. It's a great recipe to make year-round, whether you want a cozy soup on a winter day or want to use up your summer zucchini harvest.
Soups are a great way to pack in a large serving of vegetables. Zucchinis are a great source of vitamin C. One cup of zucchini provides 35% of your vitamin C needs for the day.
RECIPE PDF:
Number of Servings: 2 quarts (6 servings)
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
1 medium leek, white and light green parts, rinsed and sliced
6 medium zucchini (about 1 3/4 lbs), chopped
1 large spring onion, bulb and greens, rinsed and sliced (sub regular onion if needed)
1/4 cup and 2 tbsp of olive oil
1 small Yukon gold potato, peeled and chopped (optional - for extra creaminess)
2 tsp fresh thyme leaves, removed from stem (or 1 tsp dried)
6 cups of water
Salt, to taste
Lemon juice, to taste (about 2 tbsp)
Tools You Will Need
High-speed blender
Instructions
Heat olive oil in a large saucepan.
Add in leeks, onion and large sprinkle of salt (about 1 tsp), and sauté over medium heat until very soft, about 5-7 minutes.
Add in the chopped zucchini, potato (if using) and thyme. Stir to combine. Sauté for another 5 minutes, until tender.
Add 6 cups of water and bring to a boil. Add another tsp of salt. Reduce to simmer and cook for 20 minutes, until vegetables are very soft.
Working in batches if needed, carefully transfer soup to a high-speed blender and blend until smooth.
Return to pot and taste. Adjust seasoning to taste and stir in lemon juice.
Let me know what you think!
If you made this recipe let me know how you liked it in the comments or feel free to ask me any questions! On instagram? Tag me @theplantpath.nutrition to show me how it turned out!
Nutrition Facts
