Creamy Vegan Zucchini Soup
This creamy vegan zucchini soup is a simple, nourishing way to use up fresh zucchini — especially when the garden is overflowing. Made with plant-based ingredients, this soup is ready in under 30 minutes. Perfect for weeknight dinners, meal prep, or cozy fall evenings, this soup is easy, flavourful, and surprisingly elegant for how little effort it takes
Equipment
- Large pot or an Instant Pot
- Immersion blender or blender
- Vegetable peeler
- Chef's knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1 tbsp avocado oil
- 1 onion yellow or white
- 3 cloves garlic minced
- 5 cups zucchini chopped
- 1 large potato yellow
- 1 cup red lentils
- 1 - 2 tsp sea salt add more if needed
- 5 cups vegetable broth
- 1 can coconut milk
- ½ - 1 cup plant-based cheddar shredded
Instructions
Prep Veggies
- Peel and prep your veggies and set aside.
Sauté Veggies
- Heat oil on medium-low setting in a large pot or instant pot on sauté setting. Add onion and cook for 5 minutes.Add minced garlic and give it a good stir. Add in the zucchini, lentils, and potato and cook for 1 minute.
Simmer
- Add vegetable broth and bring to a boil. Lower the heat and simmer for 15 minutes or until the vegetables are tender.
Blend
- Add vegan cheddar and stir well. Add the coconut and salt. Blend soup with an immersion blender or blend it in batches in a blender.
Garnish and Serve
- Serve in bowls with a little paprika and pepitas. Enjoy hot!
Notes
-
- Coconut milk: Full-fat coconut milk will make the soup extra creamy, but light coconut milk or homemade cashew cream will also work if you prefer a lighter option.
- Blending: For the smoothest, velvety texture, use a high-speed blender or an immersion blender right in the pot.
- Herbs: Fresh basil, dill, or thyme are all excellent additions, depending on the flavour you want. Add herbs at the end of cooking to keep their brightness.
- Salt matters: Zucchini is mild and needs enough salt to bring out its flavour — don’t skip tasting and adjusting at the end.
- Make it thicker: Simmer a few extra minutes uncovered or add an extra handful of zucchini for a heartier texture.
- Spice it up: A pinch of chili flakes or black pepper on top adds the perfect light heat.
- Leftovers: This soup stores well in the fridge for up to 4 days and can be frozen for up to 3 months.
- Serving idea: Pair with crusty sourdough, seeded crackers, or a simple salad for a cozy plant-based meal.