Sheet Pan Creamy Zucchini Parsley Soup (vegan)
This Sheet Pan Creamy Zucchini Parsley Soup (vegan) is a delicious vegan soup recipe.
Ingredients
- 3 zucchinis - roughly chopped
- ½ onion - quartered
- 4 garlic cloves
- 2-4 cups vegetable broth adjust to your thickness preference
- ½ cup cashews soaked for 15 minutes in hot water or 3 hours in regular*
- ½ cup fresh parsley
- ¼ cup nutritional yeast
- 1 teaspoon vegan or regular butter optional but adds flavor
- juice from ½ lemon
- ½-1 teaspoon salt to taste
- ½ teaspoon paprika
- pinch black pepper
Instructions
- Preheat oven to 400 degrees.
- Add onion, garlic cloves and zucchini to a sheet pan lined with parchment paper. Lightly coat everything in a sprinkle of salt.
- Bake veggies for 35-40 minutes. Remove garlic cloves after 25 minutes, when they are soft and browned. Your zucchini and onion with be soft and browned when they are finished cooking.
- Once veggies are done cooking, add them to a blender along with the rest of the soup ingredients. Blend until smooth.
- Divide out soup and serve with your favorite sides, proteins or sandwiches.
Notes
This makes 2 servings of soup.
Nutrition
Calories: 305kcalCarbohydrates: 30gProtein: 13gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 5mgSodium: 994mgPotassium: 1249mgFiber: 7gSugar: 13gVitamin A: 2662IUVitamin C: 77mgCalcium: 99mgIron: 5mg
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