Fun fact, this Vegan Creamy Zucchini Cauliflower Soup with Garlic is one of my first recipes on my blog. When I was first recipe developing I loved making blender soups. Blender soups But this week I decided to give it a major facelift and reshoot everything because it was much needed.
This zucchini soup is nut free but creamy thanks to the white beans and cauliflower. The white beans also add a healthy dose of protein.
Let's get into the recipe.
This zucchini cauliflower soup is
- higher in protein
- easy to make
- full of veggies and fiber
What ingredients do I need to make this creamy white bean zucchini soup?
- zucchini
- cauliflower
- onion
- garlic
- white beans
- basil
- plant milk
- vegetable broth
- maple syrup
- nutritional yeast
- salt/pepper to taste
- lemon
Instructions to make creamy zucchini cauliflower soup with cashew butter
- Preheat oven to 400 degrees.
- Add zucchini, cauliflower, garlic and onion to a sheet pan lined with parchment paper. Lightly coat with oil and salt/pepper to taste. Bake for 40-45 minutes or until garlic is browned and softened.
- Remove garlic from bulb, I squeezed mine out. Add cooked zucchini, garlic and onion to a blender along with the rest of the ingredients.
- Divide out soup and serve.
Substitutions for high protein creamy zucchini cauliflower soup
- Cashew butter - can be subbed with tahini, hemp seeds or 2 tablespoon cashews
- Basil - can be subbed with parsley
Other plant based soup recipes to try
If you make this Vegan Creamy Zucchini Cauliflower Soup with Garlic, please leave me a rating and review on this blog post. This is the best way to support me!
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PrintVegan Creamy Zucchini Cauliflower Soup with Garlic
This vegan creamy zucchini cauliflower soup with garlic is a delicious vegan soup recipe.
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 2 1x
- Category: dinner
- Method: oven
- Cuisine: american
Scale
Ingredients
This makes 2-4 servings of soup, depending how much you want
- 2 large zucchinis - roughly chopped
- ½ cauliflower - roughly chopped
- ½ sweet onion - peeled with ends cut off
- 1 bulb garlic - top cut off (use less if you don't like garlic)
- 1 can white beans - drained and rinsed
- ½ cup basil
- ¾ cup plant milk
- ½ cup veg broth (can sub water, might need to add more seasoning though)
- 1 tsp maple syrup (helps to balance out the flavors)
- ¼ cup nutritional yeast
- salt/pepper to taste
- juice from ½ lemon
Instructions
- Preheat oven to 400 degrees.
- Add zucchini, cauliflower, garlic and onion to a sheet pan lined with parchment paper. Lightly coat with oil and salt/pepper to taste. Bake for 40-45 minutes or until garlic is browned and softened.
- Remove garlic from bulb, I squeezed mine out. Add cooked zucchini, garlic and onion to a blender along with the rest of the ingredients.
- Divide out soup and serve.
Keywords: zucchini cauliflower soup, vegan soup
Sarah
Such an easy recipe to make but it is so good! I’ve made this twice now and it was even better the second time. Don’t forget to add the garlic in with the rest of the veggies as you’re roasting them, it makes a big difference and adds so much flavor!
★★★★★