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Zucchini Soup

Zucchini Soup

This soup is rich and tasty, a perfect meal any time of the year.

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Servings
1-1/2 cups
Calories Cholesterol Sat Fat Carbs
222 0mg 2g 15g
Recipe Footprint (for Recipe's Default # of Servings)
2.5 Water saved (gallons) [animal consumption only]
3 Manure (pounds) not deposited into the environment
3.8 Grains / feed (pounds) not consumed by animals
7.4 Methane (gallons) not created by animals
90.0 CO2 (pounds) not released into the atmosphere
.5 Animal lives saved
Recipe Chef Pamela Kurp
Course Soups
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 1 hour
Ingredients
  • 1 C walnuts (toasted and chopped)
  • 1 C yellow onions (chopped)
  • 1-1/2 Tbsp olive oil
  • 1-1/2 tsp thyme (dried)
  • 2 bay leaves
  • 4 garlic cloves (minced)
  • 6 C zucchini (peeled and chopped)
  • 5 C vegetable broth
  • 1/4 tsp black pepper
  • 1 tsp lemon zest
Course Soups
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 1 hour
Ingredients
  • 1 C walnuts (toasted and chopped)
  • 1 C yellow onions (chopped)
  • 1-1/2 Tbsp olive oil
  • 1-1/2 tsp thyme (dried)
  • 2 bay leaves
  • 4 garlic cloves (minced)
  • 6 C zucchini (peeled and chopped)
  • 5 C vegetable broth
  • 1/4 tsp black pepper
  • 1 tsp lemon zest
Servings
1-1/2 cups
Calories Cholesterol Sat Fat Carbs
222 0mg 2g 15g
Recipe Footprint (for Recipe's Default # of Servings)
2.5 Water saved (gallons) [animal consumption only]
3 Manure (pounds) not deposited into the environment
3.8 Grains / feed (pounds) not consumed by animals
7.4 Methane (gallons) not created by animals
90.0 CO2 (pounds) not released into the atmosphere
.5 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. Toast the walnuts for about five minutes at 350 degrees.
    Toast the walnuts for about five minutes at 350 degrees.
  2. In a large pan, saute the onions in the olive oil for approximately 10 minutes over medium high heat.
    In a large pan, saute the onions in the olive oil for approximately 10 minutes over medium high heat.
  3. Add the bay leaves, thyme and garlic; saute for a few more minutes. Add the zucchini, walnuts, broth and black pepper; bring to a boil and simmer for approximately 30 minutes. Add the lemon zest.
    Add the bay leaves, thyme and garlic; saute for a few more minutes. Add the zucchini, walnuts, broth and black pepper; bring to a boil and simmer for approximately 30 minutes. Add the lemon zest.
  4. Remove the bay leaves and blend the soup mixture in batches, if necessary. Return the soup to the pan and season with additional thyme, salt and black pepper, if desired.
    Remove the bay leaves and blend the soup mixture in batches, if necessary. Return the soup to the pan and season with additional thyme, salt and black pepper, if desired.
Recipe Notes

Cover and refrigerate for up to one week; freeze for up to six months.

© Mainly Vegan LLC

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