Zucchini Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, dairy-free soup made from zucchini, potatoes, carrots, and vegetable broth. It's creamy from blending yet naturally vegan and full of fresh vegetable flavor. A comforting, simple meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 carrots peeled and chopped
- 2 ribs celery chopped
- 2 gold potatoes diced
- 2 cloves garlic minced
- ¼ teaspoon celery salt
- ⅛ teaspoon cayenne pepper
- 2 cups vegetable broth (see notes)
- 2 cups chicken broth (see notes)
- 2 bay leaves
- 2 zucchini chopped
- 1 tablespoon fresh thyme leaves or fresh dill
- kosher salt and fresh ground black pepper to taste
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 809mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 493mg
- Calcium
- 45mg
- Iron
- 0.85mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 809MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.