Name: Vegan Zucchini Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8, 8 cups
Cuisine: american
Ingredients: 1 medium yellow or sweet onion, diced; 3-4 cloves garlic, minced; 2 ½ pounds zucchini, diced (8 cups diced) (see note 1); ½ teaspoon dried thyme; ¼ teaspoon dried rosemary (I used ground, for a smoother soup texture); ¼ teaspoon celery seed or celery salt (see note 2); ¼ teaspoon salt, more or less depending on broth (add at the end if not sure); ¼ cup (4 tablespoons) nutritional yeast (see note 3); 3 cups vegetable broth (I used low sodium vegetable broth; ¼ cup tahini (see note 4); Juice of 1 medium lemon, about 3-4 tablespoons; 2-3 tablespoons fresh parsley, chopped

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Vegan Zucchini Soup

Nutrition Facts

Per serving · recipe makes 8 · 30m total

Servings

Calories

5% of a 2,000 cal day

102KCAL

Protein

5g10% DV

% DAILY VALUE

Total Fat5g

Saturated1g

Unsaturated4g

—

Total Carbs10g

Fiber3g

11%

Total Sugars5g

—

incl. Added Sugars0g

Starch2g

—

Sodium340mg

15%

% Daily Value is based on a 2,000 calorie day.

A bright, creamy vegan zucchini soup made with tahini and vegetable broth, finished in about 30 minutes. Herb-forward and satisfying as a light main course.

Ingredients

8 SERVINGS

1yellow onion — medium, diced, or sweet onion
3–4cloves garlic — minced
2½ lbzucchini — diced, 8 cup
½ tspdried thyme
¼ tspdried rosemary — ground
¼ tspcelery seed — or celery salt
¼ tspsalt
¼ cupnutritional yeast — 4 tbsp
3 cupslow-sodium vegetable broth
¼ cuptahini
3–4 tbspmedium lemon — from medium lemon, 1
2–3 tbspfresh parsley — chopped

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Method

30m total

Read the method on ZardyPlantsLiz Madsen’s original page

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mainamericansoupdairy freegluten freeveganvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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