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.
Dairy Free Zucchini Soup with Hard Boiled Eggs
This dairy-free zucchini soup is served with dill and hard-boiled eggs. This soup is very easy to make, healthy and filling.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 6 to 8 portions
- Category: Soup
- Method: Boil
- Cuisine: Gluten-Free, Dairy-Free, Vegetarian
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 3 medium zucchini (about 1 1/2 pound), chopped into chunks
- 1 L / 4 cups vegetable stock
- 1 cup light coconut milk or any other non-dairy milk
- 1/2 cup nutritional yeast
- juice of 1/4 lemon
- salt and pepper to taste
- dill and hard boiled eggs to serve ( 1 hard-boiled egg per portion )
- In a pot, heat the olive oil over medium-high heat. Add the onion and cook until it starts to caramelize, for about 4 to 6 minutes.
- Add the zucchini, stir and cook until it starts to soften.
- Add the vegetable stock. Bring to the boil. Reduce heat. Cover and cook until the zucchini is cooked through, for about 10 minutes. Take the soup off the heat and let it cool a bit.
- Once the soup is cool enough to handle, puree the zucchini using an immersion blender.
- Add the milk of your choice, nutritional yeast, and lemon juice. Season with salt and pepper and bring to a boil to reheat. Take off the heat.
- To serve, chop the dill and eggs and add about 1 to 2 tablespoons of chopped dill and 1 egg to each serving.
Nutrition information is a rough estimate for 1 of 6 servings.
- Serving Size: 1/6 of recipe
- Calories: 251
- Sugar: 6g
- Sodium: 414.3mg
- Fat: 13.8g
- Saturated Fat: 2.4g
- Unsaturated Fat: 11.4g
- Trans Fat: 0g
- Carbohydrates: 17.1g
- Fiber: 7.8g
- Protein: 19.7g
- Cholesterol: 186.5mg