Creamy Broccoli Zucchini Soup (Vegan)
This creamy vegan soup is easy to make and delicious! Broccoli zucchini soup is naturally dairy-free, gluten free and vegan!
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 carrot diced
- 2 small-medium zucchini diced
- ½ teaspoon salt
- ½ teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- 4 cups broccoli florets
- 4-6 cloves of garlic minced
- 4 cups vegetable broth
- ¼ cup nutritional yeast
- fresh dill for garnish optional
Instructions
- Heat the olive oil over medium heat. Add the onion, carrot, zucchini, salt, dried dill, garlic powder, onion powder and black pepper. Sauté over medium heat for 5-8 minutes until the vegetables being to soften.
- Add the broccoli florets and minced garlic. Sauté for another 5 minutes.
- Add the vegetable broth and nutritional yeast. Stir well.
- Bring the soup to a rapid simmer, then cover and reduce the heat to low. Allow the soup to simmer for 15-20 minutes until the broccoli can be pieces with a fork.
- Blend the soup using an immersion blender, food processor or hand held blender.
- Serve the soup and garnish with fresh dill and a drizzle of extra virgin olive oil. Enjoy!
Notes
- Look for small to medium sized zucchini for the best flavor. They will have less seeds and help make the soup silky and creamy when blended.
- If using a blender or food processor, you may have to work in small batches. Be careful when transferring the soup.
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