My fat free vegan zucchini soup with fill your belly without a making your waistband expand. Although this is a creamy soup, it is still fat free because we are using potatoes to make this soup creamy and soup. If you follow the Starch Solution, this soup is great for preloading or as your meal.
This recipe is great in the fall when zucchini are plentiful. Zucchini’s are so low in calories but this soup will not live you feeling like your missing out on anything.
Why you need to make this-
- Low calorie dense
- Great for beginners
- Vegan/Plant Based/Oil Free/Gluten Free
- Perfect for preloading
- Budget friendly
What you need to make this tonight-
- 1 large soup pot or instant pot
- blender or immersion blender
- Zucchini – 1 cup of zucchini is about 17 calories so this whole recipe will be less than 50 calories a large bowl.
- Yukon gold potatoes- was developed in Guelph, Ontario Canada by Garnet Johnston and are best in soup and potato salad
- Vegetable stock- make your own check out my recipe https://vicki-lynne.com/easy-cheap-vegetable-stock/
Creamy Fat Free Vegan Zucchini Soup
Vegan Zucchini Soup
Equipment
Ingredients
- 2 medium zucchini, peeled and chopped
- 1 small onion, chopped
- 2 cloves garlic
- 2 Yukon gold potatoes, peeled and chopped
- 1 tbsp Italian seasoning
- 4-6 cups vegetable broth
- salt and pepper to taste
Instructions
- Prepare you vegetables by cleaning, peeling and chopping
- In a large pot, add 1/4 cup of broth or water for sauteing. Heat to medium high, add onions and garlic and saute for 3-5 minutes until tender.
- Add the chopped potatoes and saute for 3 minutes, then add the zucchini and continue to cook for another 3 minutes.
- Add your broth and Italian seasoning and simmer on low for 15 minutes until all the vegetables are tender. Remove from heat and allow to cool.
- In a blender, carefully blend until smooth. Taste and add salt and pepper to taste. Serve with some great bread or side salad.
Video
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