Zucchini Soup

Warm, cozy, creamy, and ready in minutes — this easy zucchini soup is the perfect healthy weeknight recipe! It’s naturally vegan, dairy-free, gluten-free, and packed with flavor.

This recipe is great for meal prep, low-carb dinners, or a quick lunch. If you’re looking for an affordable, delicious, veggie-packed dish… this zucchini soup is it!

Ingredients

3 tbsps vegan butter or oil of choice

1 onion, diced

2-3 tbsps minced garlic

2 cups cooked potato cubes, I like using canned potatoes

1 bouillon cube

2-3 medium zucchinis, cubed

4 cups of broth

4 cups baby spinach 

Salt and pepper

3-4 tbsps nutritional yeast or parmesan

Croutons and olive oil for serving

Directions

Heat a large pot to medium high heat

Add in your butter

Once melted add in your onion

Cook for 5 minutes until translucent 

Add in your garlic and cook for 1-2 minutes

Add in your zucchini

Mix well and cook down for 5-7 minutes

Add in your potatoes and cook for another 2-3 minutes

Add in your bouillon cube and broth

Bring to a boil

Turn down heat and add in your spinach

Mix well

You can either use an immersion blender or a regular blender to blend the soup.

If using a regular blender allow soup to cool slightly

Return soup to pot

Season with salt and pepper

Add nutritional yeast

Bring to desired temperature 

Serve

To each serving add black pepper, a drizzle of olive oil and croutons

Enjoy!