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Creamy, Dairy-Free Zucchini Soup

This healthy, dairy-free zucchini soup recipe gets its silky, creamy texture from the addition of a few potatoes and just a dash of unsweetened almond milk. A surprisingly delicious soup to help you stock your freezer for cozy winter meals.

Course Soup
Cuisine American
Keyword Zucchini Soup
Prep Time 3 minutes
Cook Time 30 minutes

Ingredients

  • 3 tbsp Extra virgin olive oil
  • 2 Potatoes chopped
  • 1/2 Onion chopped
  • 3-4 Medium zucchini chopped
  • 4 cups Vegetable stock
  • 1/2 tsp Ground sage
  • Salt and Pepper to taste
  • 1/4 cup Unsweetened non-dairy milk almond, oat, soy, etc.

Instructions

  1. Heat the olive oil in a large dutch oven or soup pot over medium heat. Add in the onion and sauté until it starts to soften and become translucent. Add in the potatoes and zucchini and saute, stirring continuously for about few minutes.

  2. Add the vegetable broth and bring the soup to a boil. Add the salt, pepper, and sage. Cook at a low boil for about 20 minutes, stirring occasionally, until the potatoes have softened and the zucchini breaks up.

  3. Remove the soup pot from heat and add the non-dairy milk. Puree the soup with an immersion blender until it's well blended and smooth. Taste the soup and adjust the seasonings according to taste.