This is so simple and delicious! As the summer is winding down, there is still an abundance of zucchini available. Now that the weather is starting to cool down, I could really go for some zucchini soup. I have been making this for a long time, and sauteed zucchini always remind me of my famous (at least among my family) zucchini quiche. But, since I’m not eating eggs or dairy right now, here’s a super delicious and simple recipe that you can make any time of the year, as long as you can find zucchini in your grocery store.
Zucchini Garlic Soup – Simply Vegan and Healthy!
Prep time
Cook time
Total time
Since zucchini has such a delicate flavor, it's fun to heat it up by adding chili flakes. It's optional if you don't like the heat.
Author: Linda Davis
Recipe type: Soup
Cuisine: Californian
Serves:: 4 Makes: 3 Cups
Ingredients:
- 2 T Olive oil
- 3 Cloves garlic, unpeeled, finely minced or pressed
- 1 ½ C Chopped Zucchini (About 2)
- ½ pinch Crushed Red Pepper Flakes (optional)
- ½ t Thyme, dried
- Kosher sea salt, to taste
- Freshly ground black pepper, to taste
- 1 ½ C Swanson’s Low Sodium Vegetable Broth
Directions:
- Over medium-high heat, warm oil in a medium saucepan, add and sauté garlic for 30 seconds.
- Add zucchini, seasonings and spices.
- Sauté until somewhat soft, about 3-5 minutes.
- Meanwhile, in microwave, heat vegetable broth on high for 2 minutes.
- Add hot vegetable broth to sauce pan and bring just to a boil.
- Reduce heat to medium and simmer for 3-5 minutes, or until squash are fork tender.
- Set aside to cool slightly.
- Pour mixture into a high-powered blender and process until very smooth, about 20 seconds.
- Serve warm.