This silky and smooth Vegan Zucchini Soup is fresh, light and perfect for the hotter months. Only 30 minutes to make!
Cozy up with a bowl of this wholesome, delicious soup on those warm summer afternoons. Made with fresh summer flavors like leeks, green peas, zucchini and basil, this soup is perfect for lunch. Serve it with a Cucumber and Avocado Sandwich and you’ll have a memorable meal.
This soup is quite easy and simple to make. Prep all your vegetables by dicing the zucchini in chunks and chopping the white and light green parts of the leek. Pull the peas out of the freezer while you are prepping the other vegetables.
Heat up the olive oil in a pot over medium high heat and add the chopped leek. Sauté for a few minutes and then add the garlic. Stir and cook for a couple of minutes until the raw smell of garlic disappears.
Add the zucchini and the stock and cook until soft. Add the peas and the seasoning and cook for a few more minutes. Once the mixture is cool enough to handle, add the basil and blend until smooth in a blender or with an immersion blender.
If you plan to freeze the soup, allow it to come to room temperature. Fill the soup in ziploc bags and lay flat in the freezer to freeze. Allow to thaw completely before you plan to consume the soup.
If you’re unable to find leek, use a medium yellow onion instead. You can also substitute the basil with fresh mint leaves in this recipe.
This healthy soup is a great way to feed vegetables to toddlers and kids that generally dislike eating veggies. The flavor of this soup is quite mild and not overpowering so it works well with young kids. It is vegan, packed with nutrients and has a very refreshing taste that makes it perfect for those hot days when you don’t want to eat something heavy.
If you try this Vegan Zucchini Soup recipe, don’t forget to tag me in your Instagram posts and use #tlceats! Also, let me know in the comments below how it turned out for you.
More Healthy Soup Recipes:
Vegan Zucchini Soup
- 2 zucchini diced
- 1 leek white and light green parts chopped
- 2 garlic cloves minced
- 2 cups frozen peas
- 1/2 cup fresh basil
- 3 cups vegetable stock
- 2 tbsp olive oil
- salt and pepper to taste
- juice of half a lemon
- Heat the olive oil in a soup pot over medium high heat and add the leek. Sauté for 4-5 minutes until softened. Add the chopped garlic and cook for two more minutes.
- Add the diced zucchini and the vegetable stock and bring to a simmer. Cook for 10 minutes.
- Add the green peas and cook for 5 more minutes.
- Take the soup off the heat and add the salt and pepper, lemon juice and fresh basil.
- Blend it until smooth in a blender or with an immersion blender.