Zucchini Soup

Zucchini Soup-vegan

A bowl of hot and steaming soup in this cold winter is refreshing and stomach filling. Getting your daily vegetable intake through soup is easy and nutritional.  Soups made with vegetables are low in calories and do not have saturated fat and cholesterol. This Zucchini soup is creamy and little sweet even without adding cream or dairy and any thickening ingredients like cashews or Potato or corn starch. My family enjoyed it and If you are a soup lover, give it a try. Main ingredients are zucchini, broth, onion and garlic. Add your own flavors and have fun. Serve this warm in winter and enjoy it chilled in summer.

Servings: 4


  1. Zucchini – 2 medium ( chop into cubes)
  2. Onion- 1 small
  3. Garlic – 3 cloves
  4. Vegetable broth – 2 ½ Cups
  5. Basil leaves – 5 ( I used fresh, dry leaves are fine too)
  6. Pepper powder – ½ ( adjust)
  7. Salt – 1 tsp ( adjust)
  8. Oil – 1 tbsp


  1. Heat oil in a vessel over medium heat. When oil is heated add Onion, garlic and saute for 2 minutes.
  2. Now add basil, chopped zucchini and saute for another 2 minutes.
  3. Add vegetable broth, cover and cook for 15 to 20 minutes or until zucchini is cooked, stirring in between.
  4. Switch off the stove. Using immerse grinder or blender, blend cooked zucchini along with broth to smooth consistency. Be Careful while blending if ingredients are still hot. I waited until the ingredients reached room temperature  before blending.
  5. Mix salt, pepper and adjust according to your taste.
  6. Heat the soup and serve warm

Zucchini Soup-vegan

 Nutritional Information:

Zucchini is

  • Good source of Protein, Vitamin A, Thiamin, Niacin, Phosphorus and Copper.
  • Very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium and Manganese.

Feel free to leave a Comment if you liked the recipe

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