Ingredients
Scale
- 3 cups zucchini, chopped
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup water
- 1/2 cup unsweetened almond milk
- 2 tablespoons olive oil
- 1 cup carrots, diced
- 1 cup celery, sliced
- 1 red bell pepper, diced
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Measure the zucchini, onion, garlic, vegetable broth, and water before heating the pot.
- Combine the zucchini, onion, garlic, vegetable broth, and water in a large pot.
- Bring the mixture to a gentle boil over medium-high heat.
- Reduce the heat and simmer until the vegetables become fork-tender, about 8 minutes.
- Blend the simmered vegetables with an immersion blender until the base becomes smooth and silky.
- Stir in the almond milk until the soup reaches your preferred creaminess.
- Heat the olive oil in a separate skillet over medium heat.
- Sauté the carrots, celery, red bell pepper, and remaining zucchini until crisp-tender, about 4 minutes.
- Stir the sautéed vegetables into the creamy soup base.
- Season the soup with dried thyme, garlic powder, onion powder, salt, and black pepper.
- Simmer the combined soup for 1 minute to blend the flavors.
- Ladle the soup into bowls and top each serving with fresh chopped parsley.
Notes
For extra protein, stir cooked white beans into individual servings just before eating.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 165
- Sugar: 9g
- Sodium: 560mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegetable soup, quick recipe, healthy meal