This dairy-free zucchini soup is perfect for summer and early fall because it’s light and filling at the same time.
In this recipe, I used nutritional yeast to thicken the soup and to add some flavor. If you don’t like nutritional yeast or don’t have it on hand, you can make this soup without it.
After pureeing the soup, check the consistency. If the soup is thick enough, add 1/2 of the milk of your choice and check for consistency again. If you like it, continue with the next step. If you think it’s still thick enough to add some more milk, go ahead and add it.
Make sure also to season this dairy-free zucchini soup with some spices, like, for example, garlic powder or sage.
If you’ve never tried nutritional yeast before and are not sure how it tastes, add 1/4 cup first and taste the soup to see if you like the flavor. I find that 1/2 cup of nutritional yeast is perfect, but if I added more of it, I wouldn’t like it as nutritional yeast adds a certain flavor which might be too much for some people.
Also, don’t skip the dill when serving the soup. The dill adds wonderful flavor and works really well with hard-boiled eggs.
Yield 6 portions
Serving Size 1/6 of recipe
Amount Per ServingCalories 251 Total Fat 13.8g Saturated Fat 2.4g Trans Fat 0g Unsaturated Fat 11.4g Cholesterol 186.5mg Sodium 414.3mg Carbohydrates 17.1g Fiber 7.8g Sugar 6g Protein 19.7g