Vegan Zucchini Soup with fresh herbs
This light soup is easy to make and bursting with fresh veggies, herbs and a mild kick of jalapeno! Perfect for a summers day or any day of the year!
Ingredients
- ½ medium onion yellow or sweet
- 4 cloves garlic
- 1 jalapeno optional
- 3 small zucchini
- 1 small white potato
- 3 cups vegan broth
- large handful cilantro (with the stems)
- large handful mint
- salt & pepper
Instructions
- Roughly chop or mince the onion, garlic and jalapeno (removing the seeds for less spice) and add them to a medium-sized stock pot over medium heat. Add a pinch of salt and cook for 3-4 minutes stirring occasionally.
- Roughly chop the zucchini and potato and add them to the pot along with the broth. Stir, bring to a boil and simmer for 20 minutes, until potato is cooked through and soft.
- Remove the soup from the heat. Add the cilantro and the mint to the pot (don't skimp on these, you want a BIG handful of each.)
- Using an immersion blender, blend the soup until it is silky smooth. (You could also use a stand blender, but allow the soup to cool a bit beforehand and be careful not to burn yourself.)
- Taste and adjust salt and add pepper to your preference. Serve with a dollop of vegan sour cream!
Did you try this recipe?Let me know how it was!