vegan creamy zucchini cauliflower soup with garlic
This vegan creamy zucchini cauliflower soup with garlic is a delicious vegan soup recipe.
Ingredients
- 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 teaspoon 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.
Notes
This makes 2-4 servings of soup, depending how much you want.
If you do not like garlic I suggest not using the full clove.
Nutrition
Calories: 146kcalCarbohydrates: 26gProtein: 9gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 423mgPotassium: 1184mgFiber: 7gSugar: 15gVitamin A: 835IUVitamin C: 110mgCalcium: 210mgIron: 2mg
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