Name: Zucchini Soup with Fresh Herbs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 tablespoon olive oil; 1 large onion (8oz / 226 grams), finely chopped; 2 garlic cloves, crushed; 2-3 medium sized zucchinis (1.5 lbs / 680 grams), thinly sliced; 2 medium potatoes (1 lb / 453 grams), peeled and chopped into small cubes; 1 tablespoon fresh basil, chopped; 1 tablespoon fresh marjoram, chopped; 1 tablespoon fresh parsley, chopped; 2 cups vegetable broth; 1 cup oat milk or plant milk of choice (unsweetened and unflavored); 4 tablespoons nutritional yeast; Salt and pepper to taste; 1 tablespoon olive oil; 1 medium zucchini, sliced; Handful fresh herbs, roughly chopped

Description

A creamy and satisfying zucchini soup recipe that is easy to cook, packed with fiber and nutrients, and a great way to get your summer squash fix!

Ingredients

Scale

2 tablespoon olive oil
1 large onion (8oz / 226 grams), finely chopped
2 garlic cloves, crushed
2–3 medium sized zucchinis (1.5 lbs / 680 grams), thinly sliced
2 medium potatoes (1 lb / 453 grams), peeled and chopped into small cubes
1 tablespoon fresh basil, chopped
1 tablespoon fresh marjoram, chopped
1 tablespoon fresh parsley, chopped
2 cups vegetable broth
1 cup oat milk or plant milk of choice (unsweetened and unflavored)
4 tablespoons nutritional yeast
Salt and pepper to taste

Garnish

1 tablespoon olive oil
1 medium zucchini, sliced
Handful fresh herbs, roughly chopped

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Instructions

Heat a large pot over medium heat. Add olive oil and onion, and sauté until the onion softens and becomes translucent, about 5 minutes.
Add garlic, zucchini, potatoes, fresh herbs and a pinch of salt, stir well. Cook until vegetables start to soften and brown, about 5 minutes. If needed, add a splash of water to help prevent the vegetables from sticking to the bottom of the pot.
Next add vegetable broth, stir well. Raise heat and bring soup to a boil. Once the soup has reached boiling point, reduce heat to a simmer and cook until vegetables are soft, around 20 minutes. Stir through oat milk and nutritional yeast. Set soup aside to cool for at least 10 minutes.
While soup is cooling, prepare zucchini slices for the garnish. Heat a skillet over medium, add olive oil and zucchini slices. Cook until zucchini is soft and golden brown on both sides, around 8 to 10 minutes. Set aside.
Once the soup has cooled slightly, using an immersion blender or counter top blender, carefully blend until the soup is smooth and creamy. If you used a counter top blender, return soup to pot. Taste the soup and adjust seasoning as needed. If necessary, reheat the soup.
Ladle soup into bowls and top with pan-fried zucchini slices and fresh herbs.