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Creamy Vegan Zucchini Soup

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Creamy Vegan Zucchini Soup

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Prep Time 15 minutes
Total Time 15 minutes
Servings 4 People
Calories 59.33


  • 1 medium yellow onion chopped
  • 4 medium zucchini chopped
  • 2 cups vegetable broth
  • 1 teaspoon fresh thyme minced
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon lemon zest
  • 1 cup s unsweetened plain almond milk
  • 1/2 teaspoon black pepper add more to taste
  • 1 pinch salt add more to taste


  • Sauté the onion in a sauce pan, with a few tablespoons of water. Heat for about 6 minutes until the onion is translucent. Add water as you need to keep the onion from sticking to the bottom of the pan.
  • Add the vegetable broth, zucchini, thyme, nutmeg and lemon zest.
  • Cook for 15 minutes, or until the zucchini is tender.
  • Puree the soup in a blender and return back to the pan.
  • Add the almond milk and season with salt and pepper.
Author: Jody Pinchin
Calories: 59.33kcal


Calories: 59.33kcal | Carbohydrates: 9.8g | Protein: 3.19g | Fat: 1.53g | Sodium: 453.39mg | Potassium: 603.63mg | Fiber: 2.51g | Sugar: 5.34g | Vitamin A: 228.76IU | Vitamin C: 36.47mg | Calcium: 169.09mg | Iron: 1.13mg

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