Description
Growing up, soups were more than just meals in my family — they were moments of comfort, often enjoyed on rainy afternoons or chilly evenings when all you wanted was something warm to hug your insides. This Zesty Vegan Zucchini Soup brings back those memories with a twist — it’s light yet flavorful, nourishing but never boring.
It’s the kind of soup that feels like a gentle reset. Maybe you’ve had a heavy weekend of indulgent eats or you’re just craving something clean but not bland. This one hits the sweet spot. The zucchini brings a mellow, creamy base, while fresh herbs and a bit of citrus give it that lively, bright finish. It’s also the perfect transitional dish — light enough for spring, but cozy enough for fall.
Whether you’re a seasoned vegan or just looking to sneak in more veggies, this soup is a beautiful way to celebrate the simplicity of good ingredients. One spoonful and you’ll understand why this humble little bowl has earned a regular spot in my weeknight rotation.
Ingredients
1 tablespoon olive oil
1 small yellow onion, chopped
2 garlic cloves, minced
4 medium zucchini, chopped
3 cups egetable broth
1 tablespoon lemon juice
½ teaspoon red pepper flakes
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
2 tablespoons fresh parsley, chopped (plus more for garnish)
Instructions
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Once warm, toss in the chopped onion. Let it cook for about 5 minutes, stirring occasionally, until it softens and turns translucent. Stir in the minced garlic and cook for another 30 seconds — just until fragrant. You’ll start to smell that comforting, homey aroma. That’s your base flavor right there!
Step 2: Add the Zucchini
Next, add your chopped zucchini to the pot. Give everything a good stir so the zucchini is coated in that savory onion and garlic mixture. Let it cook for about 5 minutes to soften just slightly. Don’t worry if the pieces aren’t totally tender yet — the broth will take care of that.
Step 3: Simmer it Up
Pour in the vegetable broth and bring the mixture to a gentle boil. Once it’s bubbling, reduce the heat and let it simmer uncovered for about 15 minutes, or until the zucchini is tender and easily pierced with a fork.
Step 4: Blend to Creamy Perfection
Once the zucchini is cooked through, it’s time to blend! Use an immersion blender right in the pot, or transfer the soup in batches to a blender (just be careful — it’s hot!). Blend until the soup is silky and smooth.
Step 5: Brighten the Flavor
Stir in the lemon juice, red pepper flakes, salt, pepper, and chopped parsley. Taste and adjust the seasoning if needed. I usually sneak an extra splash of lemon juice in — I love that zesty kick.
Step 6: Garnish and Serve
Ladle the soup into bowls and sprinkle with more chopped parsley. If you’re feeling fancy, a swirl of coconut milk or a dash of chili oil takes it to the next level.
Notes
-
If you don’t have fresh parsley, try fresh basil or cilantro for a different flavor twist.
-
Make this into a heartier meal by adding cooked lentils or chickpeas after blending.