Vegan Creamy Zucchini Soup
Behind zucchinis' bland and pale appearance hides a magical feature: when they are ground, they yield a velvety, creamy texture, just as if we had added cream! The classic soup consisting of onion, celery, and garlic is joined by fresh oregano and rosemary. To serve, sprinkle chopped and toasted pecans, flat pretzels, chopped sun-dried tomatoes, and oregano leaves. Grate vegan parmesan and become addicted😋❣️
Ingredients
- ¼ cup olive oil
- 1 medium onion, chopped
- 1 celery stick, chopped
- 3-4 cloves minced garlic
- 2 Two small sprigs of fresh oregano - leaves only
- 1 A small sprig of fresh rosemary - leaves only
- 900 gram Light green zucchini, washed and cut into large cubes of about four cm (1.58-Inches) Don't peel the zucchini!
- 750 ml water
- salt and black pepper by taste
For Serving
- Roasted and chopped pecans, pretzels, chopped dried tomatoes, fresh oregano, vegan parmesan. I used moist-dried tomatoes in vacuum packaging.
Instructions
- olive oil
- Add onion and fry until translucent.
- Add celery and garlic and fry for a few seconds.
- Add oregano and rosemary and fry for a few seconds.
- Add the zucchini cubes and stir-fry for 1-2 minutes.
- Add water, salt, and pepper and mix; bring to a boil, lower the heat, and cook for about half an hour until the zucchini softens.
- Grind the soup in a stick blender, taste it, and adjust the seasoning if necessary.
For Serving
- Pour the soup into bowls, sprinkle with pretzels or chopped pecans, dried tomatoes, and fresh oregano leaves.
- Grate vegan parmesan and serve.
Tried this recipe?Let us know how it was!