Creamy Zucchini Soup – Blender Recipe

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced (white or yellow)
• 2 teaspoons cumin
• 1 tablespoon garlic and herb blend
• Italian seasoning
• 1 teaspoon smoked paprika
• 1 tablespoon (white) pepper
• 2 lb zucchini (about 4 large), chopped
• 1 lb yellow squash, chopped
• 4 cups low sodium chicken broth, warmed up
• 1 cup spinach
• 1 cup creamy almond milk
• oat milk, coconut milk
• 3.3 oz (~1 cup) parmesan, grated
• 1/3 cup nutritional yeast (but I would add this during blending)
• green onion
• pinch of parmesan

Instructions

1. 1

   Prepare Your Ingredients: Gather all your ingredients, ensuring the zucchini, yellow squash, and spinach are washed and chopped.

2. 2

   Sauté the Onion: In a Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Add the diced onion and sauté for 3-5 minutes, stirring occasionally until the edges become golden and semi-translucent.

3. 3

   Add the Spices: Sprinkle in 2 teaspoons of cumin, 1 tablespoon of garlic and herb blend, 1 teaspoon of smoked paprika, and 1 tablespoon of white pepper. Stir immediately for about 1 minute to release the flavors and prevent burning.

4. 4

   Cook the Vegetables: Add the chopped zucchini and yellow squash to the pot, stirring well to coat them evenly with the onion and spices.

5. 5

   Simmer with Broth: Pour in 4 cups of warmed low-sodium chicken broth. Cover the pot and let it simmer for 20-25 minutes, or until the vegetables are soft enough to mash with a fork.

6. 6

   Blend the Soup: Using an immersion blender or a countertop blender, puree the soup until it’s silky smooth. If you’re using a standard blender, work in batches to avoid overfilling. Add 1 cup of spinach during this step if you want a more vibrant green color. Blend for about 6-8 minutes until smooth.

7. 7

   Incorporate the Creamy Elements: Return the blended soup to the pot over low-medium heat. Gradually pour in 1 cup of warmed creamy almond milk (or your preferred non-dairy milk like oat or coconut milk). Stir continuously to combine.

8. 8

   Add the Parmesan and Nutritional Yeast: Slowly sprinkle in 3.3 oz (about 1 cup) of grated parmesan cheese, stirring as you go to avoid clumping. Mix in 1/3 cup of nutritional yeast for added depth and a cheesy flavor.

9. 9

   Season to Taste: Adjust the seasoning with a pinch of salt or additional spices if needed.

10. 10

    Garnish and Serve: Ladle the soup into bowls and top with green onions, a pinch of parmesan, or fresh herbs of your choice. Enjoy your delicious zucchini cream soup!