Vegan zucchini soup that’s creamy, very easy to make and has a lot of flavor, too! Perfect for a cold day. Gluten-free, low calorie and low carb too. Only 6 ingredients needed!Vegan zucchini soup recipes like this one makes it easy to make soup any time. Well, I subconsciously made this particular recipe for St Patrick’s Day!
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You know you’ve been away from Boston for too long when you completely forget about the St Patrick’s Day holiday entirely. This year (and last year), while we’ve been traveling we’ve probably forgotten about a few holidays, not the main ones, who can forget Christmas, New Years or Thanksgiving, but some of the tier two holidays simply slip right past us.
Luckily with all the other food bloggers out there posting green themed recipes, I was reminded that it is in fact St Patrick’s time.
So for a belated St Patrick’s Day I’m sharing my creamy vegan zucchini soup. Another great soup recipe to add to my collection.
In my defense I did actually eat this yesterday on St. Patrick’s Day so subconsciously unknowingly I was in the green spirit myself.
No matter what day it is though, this soup is downright amazing. I’m all about the creamy blended soups lately, so get ready for a whole lot of them.
This is perfect for all my Northeast US readers as I hear spring is late to arrive and winter is lingering around longer than usual.
On a dark cold night, this creamy vegan zucchini soup will warm you right up.
Easy to make with only a handful of ingredients – onion, garlic, zucchini, stock and coconut milk. That’s it! And you know how much I already love squash already right? You should be able to tell from the zucchini veggie burger recipe or the pan fried patty pan squash.
Definitely one of my new favorite soup recipes.
Instead of just throwing all the ingredients into the pot with the broth, what I like to do first is sautee the veggies. When the zucchini is sauteed and lightly browned in oil it takes on a whole new dimension – a serious depth of flavor is what you can expect to find from the zucchini. This step adds only a few extra minutes to the cooking process but is well worth it for a vegan zucchini soup with maximum flavor.
To make the soup super creamy I love to add in coconut milk. If you are sensitive to the taste of coconut milk feel free to add your favorite dairy free milk of choice. I specifically love canned coconut milk because of how thick and creamy it is. Lately I’ve also been sprinkling this soup with nutritional yeast for that cheesey touch. But that is entirely optional and up to you.
This soup I have made dozens of times over the years and my mom makes it literally every single week so I know you’ll love it too! Enjoy!
If you've found yourself with a soup recipe for which you need a zucchini alternative, try using celeriac or parsnips. If you've never had these vegetables, you should know that they have a deeper flavor than zucchini. Celeriac is celery root and does taste a bit like the plant's stalk but earthier.
Yes and no. You can only use cucumber if the recipe calls for raw zucchini. But if you're substituting for recipes that require cooked zucchinis, using cucumbers is less than ideal as they tend to get soggy when cooked. We recommend using cucumbers in salads and stir fry recipes that only require light cooking.
English zucchini goes by courgette in England, the French word for the green gourd. The United States inherited the Italian name, and both terms reference the summer squash. Note that the word squash refers to a fruity drink in Britain, and a mature version of the courgette fruit becomes marrow.
Zucchini are mild summer squashes, so any similarly mild squash would provide a similar taste and texture. I've seen recipes that use thick slices of cucumber in a similar way to zucchini but this will definitely affect the flavor. For sweet dishes, melon might be a suitable substitute.
Carotenoids — such as lutein, zeaxanthin, and beta-carotene — are particularly plentiful in zucchini ( 3 ). These may benefit your eyes, skin, and heart, as well as offer some protection against certain types of cancer, such as prostate cancer ( 4 ).
This method involves liberally salting your sliced zucchini and allowing it to set in a colander (over a bowl) for at least 30 minutes, up to an hour, before patting dry with paper towels or a tea towel.
The main problem that confronts the cook when preparing zucchini is its wateriness. Zucchini is 95 percent water (among vegetables, only lettuce contains more water) and will become soupy if it is just thrown into a hot pan.
You'll also find that larger, older eggplant and zucchini have more seeds. Salting helps combat the bitterness of both of these water-dense vegetables by drawing out some of the excess moisture and the bitterness, aiding with the overall texture as well.
Zucchini is richer in vitamin B and vitamin C as compared to cucumbers. Both vegetables have relatively equal amounts of calcium but zucchini is richer than cucumbers in potassium and iron. Zucchini also has a higher amount of protein and fiber.
Consider finely chopped parsnips, celery or parsnip root, or bell peppers when looking for an aromatic alternative to carrots to serve as a flavorful sauce, soup, or stock base. All of them will provide some earthy and sweet flavors similar to carrots.
Commonly grouped together and called the cucurbits, they include summer squash, zucchini, winter squash, mirliton, pumpkin, gourd, cucuzza, watermelon, cantaloupe, cushaw, luffa and, of course, cucumber. All of these vegetables produce vines that run along the ground or climb.
They can be swapped for each other in raw dishes—such as using thinly sliced zucchini in lieu of cucumbers in a salad, or shredded cucumber for shredded zucchini in a poke bowl. They'll have slightly different flavors and textures, but the recipe should still be a success.
Zucchini is actually a part of the summer squash family, which also includes crookneck, pattypan, and yellow squash. All zucchini are summer squash, but summer squash defines a larger group of seasonal gourds with edible skin and tender flesh.
Introduction: My name is Kareem Mueller DO, I am a vivacious, super, thoughtful, excited, handsome, beautiful, combative person who loves writing and wants to share my knowledge and understanding with you.
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