Whether you’re a vegan or just looking for nutritious vegetarian recipes, this one pot zucchini soup is a must-try.
Estimated reading time: 4 minutes
- Ingredients You’ll Need
- How To Make Zucchini Soup
- Serving Suggestion
- Creamy Zucchini Soup Recipe
Packed with the fresh flavours of summer squash and the creaminess of cashews, this zucchini soup is not only comforting but also entirely plant-based. It is perfect for a quick, easy, and nutritious meal.
Zucchini is low in calories but high in essential nutrients like vitamin C, potassium, and fiber. The cashew provides healthy fats and a creamy texture, without adding cream or cheese.
Why You’ll Love This Soup Recipe
- One-Pot Wonder: Easy cleanup with minimal dishes.
- Vegan & Gluten-Free: Creamy without the cream.
- Nutritious: Packed with vitamins, minerals, and fiber.
- Versatile: Perfect for any season.
- Quick & Easy: Ready in under 30 minutes.
Ingredients You’ll Need
- Zucchini is the star of this soup recipe. You can use any other summer squash also to make this soup.
- Green Peas bring out that gorgeous green colour and make the soup extra fibrous.
- Olive Oil to saute the vegetables and herbs.
- Garlic, Thyme, and Celery forms the flavour based of the soup.
- Onion gives a sweet and savoury taste.
- Cashews enhance the good protein value and gives the much required creaminess and thickness to the soup. Substitute it coconut milk.
- Vegetable Stock instead of water takes your soup to another level.
- Salt and Black Pepper to taste.
- Fresh herbs like basil or parsley or chives for garnishing.
How To Make Zucchini Soup
Sauté aromatics:
- In a large pot, heat the olive oil over medium heat.
- Add the garlic, celery, thyme, and onion.
- Sauté for about a minute, or until aromatic and translucent.
Add the vegetables:
- Add the chopped zucchini, cashews, and green peas to the pot.
- Saute for 1 – 2 minutes.
Add the stock and seasoning:
- Pour in the vegetable stock, ensuring that the vegetables are fully submerged.
- Add the salt, and pepper. Stir well and cover the pot with a lid.
Simmer the soup
- Let the zucchini soup simmer for about 15 minutes over low heat, or until the zucchini and peas are tender.
Blend the soup
- Using an immersion blender, blend the soup until smooth and creamy.
- If you don’t have an immersion blender, carefully transfer the soup to a blender or vitamix and blend until smooth. Be cautious as the soup will be hot.
- At this stage you can transfer the soup back to the pot, simmer for 1 – 2 minutes and serve hot.
Serving Suggestion
Whether you’re looking for a quick lunch , a light dinner , or a comforting appetizer , this zucchini soup has got you covered.
Ladle the soup into bowls and garnish with fresh herbs, add a few crispy bread croutons, or a drizzle of chilli oil or extra virgin olive oil if desired. If you are not vegan, then grated parmesan or cheddar taste so good in this warm soup.
This soup stores well in the refrigerator for up to 5 days. To reheat, simply warm it on the stove over medium heat or in the microwave until heated through. Add a splash of coconut milk or stock while reheating.
More Vegetable Soup Recipes
- Mushroom Soup
- Green Peas Soup
- Cauliflower Soup
- Minestrone Soup
- Vegetable Thukpa
- Broccoli Almond Soup
- Vegetable Barley Soup
- Tomato Couscous Soup
Ingredients
- ▢ 2 tablespoon olive oil
- ▢ 1 tablespoon chopped celery stalk
- ▢ ½ tablespoon minced garlic
- ▢ 2 sprigs thyme
- ▢ 1 small size onion, finely chopped
- ▢ 1 medium size zucchini, chopped
- ▢ ¼ Cup green peas (fresh or frozen )
- ▢ 8 chopped cashews
- ▢ 2 Cup vegetable stock ( see recipe )
- ▢ ½ teaspoon salt or to taste
- ▢ ¼ teaspoon black peppercorns
- ▢ Handful of parsley, chopped
Instructions
- In a large pot, heat the olive oil over medium heat. Add the garlic, celery, thyme, and onion. Sauté for about a minute, or until aromatic and translucent.
- Add the chopped zucchini, cashews, and green peas to the pot. Saute for 1 – 2 minutes.
- Pour in the vegetable stock, ensuring that the vegetables are fully submerged. Add the salt, and pepper. Stir well and cover the pot with a lid.
- Let the zucchini soup simmer for about 15 minutes over low heat, or until the zucchini and peas are tender.
- Using an immersion blender, blend the soup until smooth and creamy.
- If you don’t have an immersion blender, carefully transfer the soup to a blender or vitamix and blend until smooth. Be cautious as the soup will be hot.
- At this stage you can transfer the soup back to the pot, simmer for 1 – 2 minutes and serve hot.
- Ladle the soup into bowls and garnish with fresh herbs, add a few crispy bread croutons, or a drizzle of chilli oil or extra virgin olive oil if desired.
Recipe Notes:
- Add Extra Vegetables: Feel free to add other veggies like spinach, kale, or broccoli for extra nutrition and flavour. Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick. Make It Chunky: For a chunkier texture, blend only half of the soup and leave the rest as is. If you are not vegan , then grated parmesan or cheddar taste so good in this warm soup. Add a splash of coconut milk or stock while reheating.
Nutrition
We follow a strict NO SPAM Policy
Creamy Zucchini Soup Recipe
Equipment
- stockpot or saucepan
- Blender
Ingredients
- 2 tablespoon olive oil
- 1 tablespoon chopped celery stalk
- ½ tablespoon minced garlic
- 2 sprigs thyme
- 1 small size onion, finely chopped
- 1 medium size zucchini, chopped
- ¼ Cup green peas (fresh or frozen )
- 8 chopped cashews
- 2 Cup vegetable stock ( see recipe )
- ½ teaspoon salt or to taste
- ¼ teaspoon black peppercorns
- Handful of parsley, chopped
Instructions
- In a large pot, heat the olive oil over medium heat. Add the garlic, celery, thyme, and onion. Sauté for about a minute, or until aromatic and translucent.
- Add the chopped zucchini, cashews, and green peas to the pot. Saute for 1 – 2 minutes.
- Pour in the vegetable stock, ensuring that the vegetables are fully submerged. Add the salt, and pepper. Stir well and cover the pot with a lid.
- Let the zucchini soup simmer for about 15 minutes over low heat, or until the zucchini and peas are tender.
- Using an immersion blender, blend the soup until smooth and creamy.
- If you don’t have an immersion blender, carefully transfer the soup to a blender or vitamix and blend until smooth. Be cautious as the soup will be hot.
- At this stage you can transfer the soup back to the pot, simmer for 1 – 2 minutes and serve hot.
- Ladle the soup into bowls and garnish with fresh herbs, add a few crispy bread croutons, or a drizzle of chilli oil or extra virgin olive oil if desired.
Notes
- Add Extra Vegetables: Feel free to add other veggies like spinach, kale, or broccoli for extra nutrition and flavour. Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick. Make It Chunky: For a chunkier texture, blend only half of the soup and leave the rest as is. If you are not vegan , then grated parmesan or cheddar taste so good in this warm soup. Add a splash of coconut milk or stock while reheating.
Nutrition
If you are looking for a delicious finger-licking sauce to accompany crispy snacks, this Thai sweet chilli sauce recipe is worth bookmarking. Be sure to watch the video!
Estimated reading time: 3 minutes
- About Sweet Chilli Sauce
- Ingredients You’ll Need
- Watch Sweet Chilli Sauce Video
- Serving Suggestion
- Sweet Chili Sauce Recipe
About Sweet Chilli Sauce
This chilli sauce recipe is adapted from the Thai Sweet Chilli Sauce – also known as Nam Chim Kai.
I have used the best locally available ingredients to make a vegan and vegetarian version of the authentic sauce recipe.
It is a versatile sauce that we can’t have enough. You can marinate the chicken for an Asian grill, add it to a vegetarian stir fry, or serve it as a dipping sauce for Asian fried snacks and dumplings.
Why You Should Make it at Home
- gluten-free sauce
- vegan and vegetarian
- easy to store for a month
- versatile and multi-purpose
- meal-prep and freezer-friendly
Ingredients You’ll Need
- Red Chillies give a bright red colour and spicy taste to the sauce. You can use fresh red chillies, dry red chillies, or chilli flakes.
- Garlic makes the sauce so delectable. Hence, do not restrict yourself to one or two cloves.
- Sugar cuts down the heat of red chillies and gives a sweet lingering taste. You can use fine brown sugar or powdered jaggery instead of white sugar.
- White Vinegar gives the sauce an acidic or slightly tart taste. The acidic taste balances the spicy and sweet flavour. It also acts as a preservative to increase the shelf life of the sauce.
- Corn Starch gives the sauce a perfect luscious consistency.
- Salt, Water
Watch Sweet Chilli Sauce Video
Serving Suggestion
Next time you plan chicken cheese balls , fried cutlets , or spring rolls , bring out the bottle of homemade sweet chilli sauce.
Some more snacks that pair well with chilli sauce:
- Tibetan Momo
- chicken satay
- Egg Roll/Fried Snacks
- Dumplings or Potstickers
- Crispy Fried Squids or Calamari
More Dip and Sauce Recipes
- Greek Cucumber Sauce
- Roasted Eggplant Dip
- Fresh Tomato Salsa
- Spicy Peanut Sauce
- Creamy Corn Dip
- Spicy Mango Dip
- Beetroot Hummus
- Schezwan Sauce
Ingredients
- ▢ 10 – 12 dry red chili (discard seeds)
- ▢ ¼ Cup garlic cloves
- ▢ ½ Cup granulated white sugar
- ▢ ½ Cup white vinegar
- ▢ 3 Cup water
- ▢ Salt to taste
- ▢ 1 tablespoon corn starch
Instructions
- Boil 2 cups of water in a saucepan. Once the water starts bubbling, turn off the heat. Add the dry red chilies. Soak them in hot water. Cover the pan with a lid. Dehydrate the dry chilies for 5 – 10 minutes.
- Next, transfer the soaked red chilies to a blender. Add garlic, salt, vinegar, sugar, and 1 cup of water. Blend the ingredients to a smooth sauce.
- Transfer the sauce to a pan. Place the pan over the stovetop. Turn on the heat. Reduce the heat to low and let the sauce simmer so that the flavors infuse together.
- Now mix corn starch with a tablespoon or so of water to make a slurry. Add corn starch slurry to the sauce and mix nicely to avoid any lump formation.
- The sauce will start thickening. Once the sauce thickens, turn off the heat. Let it cool down completely at room temperature.
- Transfer Sweet Chili Sauce to a container for storing.
- Serve sweet chilli sauce as a dipping sauce with any fried snack or dumplings.
Recipe Notes:
- You can use fresh red chilies, dry red chilies, or the chili flakes to make this sauce. To cut down the heat of fresh red chilies discard the seeds and the vein. Use only the outer layer of the chili.
- You can use fine brown sugar, or powdered jaggery in place of white sugar.
- The vinegar acts as a preservative to increase the shelf life of the sauce. Avoid using wine vinegar to make this sauce.
- You can skip adding a thickening agent. But then the consistency of the chili sauce will not be luscious. It will be runny and thin.
- You can store it for 1 month in the refrigerator in an airtight container. However, do not leave it at room temperature especially in hot and humid climates for more than 2 – 3 hours.
Nutrition
We follow a strict NO SPAM Policy
