This recipe for vegan zucchini soup is hearty, delicious and simple to make. All cooked in one pot and ready in just 30 minutes, this simple and warming soup is great served as a vegetarian or vegan main or side.
We recently celebrated our first wedding anniversary. To mark the occasion we took a long weekend and drove up the coast of Catalunya and into France. We explored several small villages along the way and stopped for lunch in the French town of Collioure.
Collioure is a picturesque little town surrounded by vineyards and offers pleasant strolls through its winding alleyways and along its seaside promenade. Thanks to its strategic position, Collioure boasts some impressive historic military architecture in the form of castles and fortresses.
The town is also known for anchovy salting; and although the once booming business is now only survived by two shops, both next to each other on the main entry road, the tourist office made sure to highlight them as one of the town’s main attractions.
While driving through the town, we took a wrong turn and ended up winding our way through the vineyards and up a large, and somewhat precarious, hill. All the while we were unsure of our destination, but when we finally arrived at the top, we were greeted with spectacular views of the town below.
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Our recent jaunt into France has inspired me to prepare a series of French dishes. Here is the first – a simple vegan zucchini soup from the Sundays at Moosewood Restaurant cookbook.
The recipe calls for cream, half and half, or milk, but you whipped up a cashew cream for it and the soup is still rich and creamy. I also substituted olive oil for the butter.
This recipe makes a large pot, if you aren’t serving a large group, you can freeze the leftovers.
Wanna see how easy it is to make vegan zucchini soup? Watch the video:
This vegan zucchini soup is hearty, delicious and simple to make. All cooked in one pot and ready in just 30 minutes, this simple and warming soup is great served as a vegetarian or vegan main or side.
5 minPrep Time
20 minCook Time
25 minTotal Time
- 3 – 4 leeks, chopped
- 1 large onion, chopped
- 2 tablespoons olive oil
- 3 – 4 medium zucchini, chopped
- 1 teaspoon salt
- 1 garlic clove, pressed
- 1 tablespoon dried tarragon
- 1 teaspoon whole fennel seeds
- Black pepper to taste
- 3 tablespoons flour
- 3 cups vegetable stock
- 1/2 cup (75 grams) raw cashews, soaked overnight or in hot water for 10 minutes
- Garnish (optional): parsley, pomegranate, lemon
- In a large pot over medium heat, heat the olive oil. Add in the onion and leeks and allow them to cook until the onions are transparent, about 10 minutes. Add in the zucchini, salt and garlic and continue to cook until the zucchini is soft, about 10 minutes. Add the tarragon, fennel, and black pepper and allow to cook for a couple of minutes. Remove half the vegetables and reserve.
- Add the flour to the pot and stir well to coat all the vegetables. Pour in the stock and heat the soup while stirring frequently until the soup begins to thicken. Once the soup has thickened a bit, purée it with an immersion blender or in a regular blender.
- Add the vegetables you reserved earlier and warm the soup over low heat.
- To make the cashew cream, blitz the cashews in a food processor with 1/4 cup water until smooth. Add more water until you reach the consistency of cream.
- Serve the soup with cream, parsley, pomegranate and lemon.