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Vegan Soup Recipes: Zucchini and Yellow Squash Soup

Hungry, yearning for something but don't know quite what? Allow me to make a suggestion. How about trying a bowl of zucchini and squash soup? Try it cold or hot. It’s filling as well as refreshing. It will help keep you feeling full yet not overly sated (when you start feeling sluggish). You can feel satisfied knowing that you are filling yourself with nutritious good-for-you ingredients. I love that it's really simple to make and includes key ingredients that I use all the time. On a warm day the cold version is perfect meal. On a cold evening how about trying it hot? It will warms you from the inside out. What perfect way to wind down your day. With other recipes that I have tried, they've taken many attempts to perfect. This one was amazing from the first try. You can experiment and add in a few other ingredients such as peppers in various colors and/or carrots for example. Allow me the opportunity to share a few of the many health benefits zucchini and squash provide. Zucchini is rich in vitamin A and a good source of dietary fiber. Furthermore, zucchinis are rich in folates. Folates help to support your metabolism, in addition, they contain a B-complex group of vitamins including thiamin, pyridoxine, riboflavin and minerals like iron, manganese, phosphorus, and zinc. Yellow squash contains magnesium, which is good for reducing high blood pressure. The vitamin C and beta-carotene levels in yellow squash may also aid in preventing the oxidation of cholesterol. It is a heart healthy food that also helps to maintain eye health with large amounts of beta carotene. The fiber content of yellow squash helps to remove toxins from the body which is extremely important for colon health. Yellow Squash contains high levels of manganese and also assists in maintaining healthy bone structure and in calcium absorption. With all of these health benefits to gain, why not give my easy-to-make soup recipe a try?

Vegan Soup Recipes: Zucchini and Yellow Squash Soup


YIELDS4 servings
PREP TIME
COOK TIME
TOTAL TIME
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  • 2 Potato
  • 2 Zucchini
  • 2 Yellow Squash
  • 1 Medium White Onion
  • 4 cups Vegatable Broth
  • 3 cloves Garlic
  • a pinch Salt
  • to taste Pepper
tomato graphic for recipe card

Directions

1. Slice zucchini, squash, onion, and garlic thinly and evenly. Slice potatoes 1/4 inch thick. 2. Heat a large pan at a medium-high heat, add the onion, and garlic cook until it begins to brown, about 3 minutes (keep stirring, it tends to stick). Then add the zucchini and squash continue to stir frequently. 3. Fill a saucepan with water 2/3 full. Add potatoes and a pinch of salt. Make sure that the water is higher than the potatoes. Boil until soft. Touch with fork to determine tenderness. 4. Mix in blender. Bear in mind that hot ingredients have the capability of bursting when mixed. Be careful when mixing. 5.Mix in blender until thoroughly blended, and then remove. Serve cold or heat in sauce pan on a low heat for approximately three minutes to try it hot. See, it really was easy to make! Now go and enjoy your freshly made zucchini squash soup :) Garnish: slivers of zucchini and summer squash
Also by Alex: Easy No Bake Kale Crisps
GF Strawberry Kiwi Fruit Tarts

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Alexandra Kudukis is a freelance journalist currently writing for Dirva, Draugas News, and Draugas Newspapers, contributing articles in both English and Lithuanian. She began her informal journalistic training at the tender age of four when she began attending concerts with her mother’s best friend Jane Scott, the premier rock music reporter for the Cleveland Plain Dealer. Everything she knows from the structure of a good article to conducting an engaging interview- including how to be gracious and kind even in the most difficult of situations, she learned from Jane. She has completed her first novel, a dynamic struggle of a woman letting go of childhood dreams while attempting to balance a horric home life and burgeoning career. Alexandra has also just completed her first full-length screenplay chronicling the young adult lives of children from Eastern European families, misfits trying (and failing) to find success as first generation Americans. She has an M.P.A. from Cleveland State University, which has provided her a broad base on which to base her career.Her blog details the trials and triumphs of an aspiring writer. She studied German and Russian as an undergraduate and loves to travel. Alexandra currently resides in Fountain Valley, CA with her animal companions, two cats Isabella and Victoria and Pierre, a rescue pigeon.

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