So satisfying, but still summery: my creamy vegan zucchini potato soup (the potatoes add creaminess, without cream!). The soup is vegan, gluten-free, and made with 5 ingredients!
The other day, I mentioned that I am enjoying hot porridge and hot soup for breakfast and lunch, respectively, despite the Texas heat. Afterwards, some of you tweeted or emailed, “What kind of soup?”
The answer: my easy, Vegan Creamy Zucchini Potato Soup!
Some soups are best left simmering for hours on end. I don’t make those kinds of soups, even in winter, unless they involve the convenience of a slow-cooker. I am just that impatient/lazy/distracted/hungry. Additionally, having anything cook all day in this heat & humidity makes me feel hotter! Nobody needs to feel hotter.
By contrast, this super-soup is ready in under half an hour, this minimal ingredient, easy-peasy soup fits my requirements.
A Great Way to Use Up Summer Zucchini Bounty
Another major bonus of this soup? It is an excellent way to use up your zucchini bounty without resorting to 100 batches of zucchini bread. (To be clear, I love zucchini bread, but one can only eat so many loaves!). These lovelies were brought by a friend:
Potatoes for Creaminess
This soup is a departure from the heavy, “loaded” potato soups that appear at Super Bowl parties. Rather, the potatoes serve to highlight the zucchini and create a velvety finish to the soup. It is equal parts light-fresh and cozy-filling (it gets chilly staying inside with the AC on!)..
Note that this humble, frugal soup boasts , too; not too shabby for quick, vegetarian meal.