13 Flavorful Healthy Vegetable Soup Recipes for Meatless Meals

Many people want healthy meals without meat during the week. These vegetable soup recipes focus on simple ingredients that taste good together. You can prepare them with things you might already have at home. They are easy to adjust based on what vegetables are in season. The ideas below give you options for different flavors and prep times.

Helpful Tips Before You Start

These tips will help you get the most flavor from your vegetable soups while keeping them simple and satisfying.

Build a Flavor Base

Sauté onions, garlic, and carrots in olive oil for five minutes before adding broth. This step adds depth without extra ingredients.

Cut Vegetables Evenly

Chop vegetables into similar sizes so they cook at the same rate. This keeps the texture consistent in every bowl.

Use Vegetable Broth

Choose a low-sodium vegetable broth as your liquid. It supports the natural taste of the vegetables without overpowering them.

Add Herbs at the Right Time

Stir hardy herbs like thyme or rosemary in early and fresh herbs like parsley in at the end. This keeps the flavors bright and balanced.

Blend for Creaminess

Puree a portion of the soup and stir it back in. This creates thickness without cream or flour.

Roasted Butternut Squash and Rosemary Soup

This soup brings out the natural sweetness of butternut squash through roasting, then pairs it with fresh rosemary for an earthy note. It works well as a weeknight dinner or a make-ahead lunch during cooler months.

The finished soup has a smooth texture with balanced savory and herbal flavors. It stays light while feeling filling enough for a meatless main dish.

Roasted Butternut Squash and Rosemary Soup

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Rett Soup

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
• 3 tablespoons olive oil, divided
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon fresh rosemary, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Preheat the oven to 425 degrees. Toss the butternut squash cubes with 2 tablespoons olive oil, half the rosemary, salt, and pepper on a baking sheet. Spread in a single layer and roast for 25 to 30 minutes until the edges turn golden and the squash softens.
• Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until it softens. Stir in the minced garlic and cook for 1 minute more.
• Add the roasted squash, vegetable broth, and remaining rosemary to the pot. Bring the mixture to a simmer and cook for 10 minutes to let the flavors blend.
• Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. Taste and adjust salt or pepper if needed before serving.

merknader

Roast the squash a little longer if you want deeper caramelized flavor. The soup thickens as it sits, so stir in a splash of broth when reheating leftovers. Fresh rosemary works best here. Dried rosemary can taste woody if used in the same amount.

Course: Soup
Cuisine: American
Equipment: Baking sheet, Large pot, Immersion blender

Spicy Thai Coconut Green Curry Vegetable Soup

This soup combines creamy coconut milk with bold green curry paste for a warming bowl that still feels light. It works well on busy weeknights when you want something hearty yet meatless, and the mix of tender vegetables in a spiced broth makes it satisfying without being heavy.

The flavor balances heat from the curry with bright lime and fresh herbs, while the texture stays brothy with soft but distinct vegetable pieces.

Spicy Thai Coconut Green Curry Vegetable Soup

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Rett Soup

Kategori Thai

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon coconut oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons Thai green curry paste
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 carrots, sliced
• 1 red bell pepper, sliced
• 1 zucchini, sliced into half-moons
• 1 cup broccoli florets
• 2 cups fresh spinach
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Lime wedges, for serving

fremgangsmåte

 

• Heat the coconut oil in a large pot over medium heat. Add the onion and cook until it softens, about 3 minutes.
• Stir in the garlic and ginger, then cook for 1 minute until fragrant. Add the green curry paste and stir for another minute to release its aroma.
• Pour in the vegetable broth and coconut milk. Bring the mixture to a gentle simmer.
• Add the carrots and red bell pepper. Cook for 5 minutes, then add the zucchini and broccoli. Simmer for another 5 minutes until the vegetables are tender but not mushy.
• Stir in the spinach and cook just until it wilts, about 1 minute. Remove the pot from heat and stir in the lime juice.
• Ladle the soup into bowls and top with chopped cilantro. Serve with lime wedges on the side.

merknader

Add the spinach at the very end so it keeps its bright color and does not overcook. If you prefer a milder version, start with 2 tablespoons of curry paste and taste before adding more. Leftovers reheat well on the stovetop with a splash of broth to loosen the consistency.

Course: Soup
Cuisine: Thai
Equipment: Large pot, Knife, Cutting board

Hearty Tuscan Kale and White Bean Minestrone

This minestrone combines creamy white beans with sturdy Tuscan kale for a filling bowl that stands alone as a meal. It works well on weeknights when you want something warming yet simple to prepare.

The broth stays light while the beans and pasta give it body. Italian herbs round out the vegetables without masking their natural flavors.

Hearty Tuscan Kale and White Bean Minestrone

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Rett Soup

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 (15-ounce) can white beans, drained and rinsed
• 1 (14-ounce) can diced tomatoes
• 1/2 cup small pasta, such as ditalini
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 4 cups chopped Tuscan kale
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until the vegetables begin to soften.
• Stir in the garlic and cook for 1 minute until fragrant.
• Add the vegetable broth, white beans, diced tomatoes, oregano, and thyme. Bring the mixture to a boil.
• Reduce to a simmer and add the pasta. Cook for 8 to 10 minutes until the pasta is tender.
• Stir in the Tuscan kale and cook for 3 to 4 minutes until it wilts. Season with salt and black pepper.
• Ladle into bowls and top with fresh parsley before serving.

merknader

Add the kale only at the end so it keeps its color and slight chew. Cook the pasta separately if you plan to store leftovers, then stir it in when reheating to avoid a thick, starchy broth. A splash more broth can loosen the soup if it thickens after sitting.

Course: Soup
Cuisine: Italian
Equipment: Large Pot, Cutting Board, Knife

Smoky Chipotle Black Bean and Corn Soup

This soup brings together black beans and sweet corn in a broth that gets its smoky kick from chipotle peppers. It makes a filling meatless meal that works well on busy weeknights or for batch cooking on the weekend. The texture stays hearty from the beans while the corn adds a bit of crunch.

The flavors balance smoke, mild heat, and fresh lime at the end. It pairs easily with a simple salad or warm tortillas on the side.

Smoky Chipotle Black Bean and Corn Soup

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Rett Soup

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, minced
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 2 cans (15 ounces each) black beans, rinsed and drained
• 2 cups corn kernels
• 1 can (14.5 ounces) diced tomatoes
• 1 lime, juiced
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens. Stir in the minced garlic and chipotle peppers and cook for 1 minute more.
• Add the cumin and stir for 30 seconds to toast the spice. Pour in the vegetable broth, black beans, corn, and diced tomatoes. Bring the mixture to a simmer.
• Cook uncovered for 15 minutes, stirring now and then. Season with salt and black pepper to taste. Remove the pot from the heat and stir in the lime juice.
• Ladle the soup into bowls and top each serving with chopped cilantro.

merknader

For a thicker texture, mash a few beans against the side of the pot before adding the lime juice. Leftovers keep in the fridge for up to 4 days and reheat well on the stove with a splash of broth if needed. If the soup tastes too smoky, stir in an extra teaspoon of lime juice to brighten it.

Course: Soup
Cuisine: Mexican
Equipment: Large pot, Knife, Cutting board, Can opener

Creamy Turmeric Cauliflower and Potato Soup

This soup combines cauliflower and potatoes for a naturally thick and smooth texture without any dairy. Turmeric gives it a golden color and mild earthy note that pairs well with simple weeknight meals or batch cooking for the week.

The result is a light yet filling bowl that feels comforting without being heavy. It suits cool weather or any time you want a plant-based option that still tastes rich.

Creamy Turmeric Cauliflower and Potato Soup

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Rett Soup

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 medium cauliflower, cut into florets
• 2 large russet potatoes, peeled and diced
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground turmeric
• 4 cups vegetable broth
• 1/2 cup full-fat coconut milk
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 to 4 minutes until the onion softens.
• Stir in the cauliflower florets, diced potatoes, turmeric, salt, and black pepper. Cook for 2 minutes to coat the vegetables with the spices.
• Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 15 to 20 minutes until the potatoes and cauliflower are fork-tender.
• Remove the pot from the heat. Use an immersion blender to puree the soup until completely smooth, or transfer it in batches to a countertop blender.
• Return the pot to low heat and stir in the coconut milk. Warm the soup for 2 to 3 minutes, then taste and adjust salt or pepper if needed.
• Ladle into bowls and top with the chopped parsley before serving.

merknader

Use full-fat coconut milk rather than light for the best creamy result after blending. If the soup thickens too much in the fridge, add a splash of broth when reheating to restore the texture. The parsley adds a fresh contrast that balances the turmeric.

Course: Soup
Cuisine: American
Equipment: Large Pot, Immersion Blender, Cutting Board

Ginger Carrot Soup with Fresh Orange

This soup combines sweet carrots with bright orange and warming ginger for a light yet satisfying bowl. It works well as a quick weeknight dinner or a make-ahead lunch option during cooler months. The texture turns silky after blending, while the orange keeps the flavor fresh and balanced.

Ginger Carrot Soup with Fresh Orange

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Rett Soup

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 pound carrots, peeled and sliced
• 4 cups vegetable broth
• Zest and juice of 2 large oranges
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley, chopped, for garnish

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 4 to 5 minutes until it softens.
• Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
• Add the sliced carrots and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes until the carrots are tender.
• Remove the pot from the heat. Stir in the orange zest and juice along with the salt and black pepper.
• Use an immersion blender to puree the soup until smooth. If using a countertop blender, work in batches and return the soup to the pot.
• Taste and adjust seasoning if needed. Ladle into bowls and top with chopped fresh parsley.

merknader

Simmer the carrots just until tender to keep the orange flavor bright rather than muted. For a thicker texture, reduce the broth by half a cup before blending. Leftovers store well in the fridge for up to three days and reheat gently on the stove with a splash of broth if needed.

Course: Soup
Cuisine: American
Equipment: Large pot, Immersion blender

Mushroom Barley Soup with Thyme

This soup combines earthy mushrooms and chewy barley in a light broth flavored with fresh thyme. It works well for lunch or dinner when you want a filling meatless option that still feels light.

The barley gives the soup body while the mushrooms bring a savory depth. It tastes especially good on cool days and holds up well for leftovers.

Mushroom Barley Soup with Thyme

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Rett Soup

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 8 ounces cremini mushrooms, sliced
• 1/2 cup pearl barley, rinsed
• 6 cups vegetable broth
• 1 tablespoon fresh thyme leaves
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until the vegetables soften.
• Stir in the garlic and mushrooms. Cook for another 4 minutes until the mushrooms release their liquid and start to brown.
• Add the rinsed barley, vegetable broth, and thyme leaves to the pot. Stir to combine.
• Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 35 minutes until the barley is tender.
• Season with salt and black pepper. Ladle into bowls and top with the chopped parsley before serving.

merknader

Rinse the barley well before adding it so the broth stays clear. If the soup thickens too much after sitting, stir in a splash of broth when reheating. Fresh thyme gives the best flavor here, but dried thyme works if you reduce the amount by half.

Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife

Red Lentil Tomato Soup with Cumin and Spinach

This red lentil tomato soup combines pantry staples into a hearty bowl that feels both filling and light. Red lentils break down quickly to create body, while cumin adds warmth and spinach brings color and freshness at the end. It suits busy weeknights or batch cooking for lunches.

The finished soup has a thick texture with tender lentils and soft tomato pieces. Cumin gives it a gentle earthy note that pairs well with the mild spinach.

Red Lentil Tomato Soup with Cumin and Spinach

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Rett Soup

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 cup red lentils, rinsed
• 1 (14 oz) can diced tomatoes
• 4 cups vegetable broth
• 3 cups baby spinach
• Salt and black pepper, to taste
• Lemon wedges, for serving

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 4 minutes until it softens.
• Stir in the minced garlic and ground cumin. Cook for 1 minute until the cumin smells fragrant.
• Add the rinsed red lentils, diced tomatoes with their juices, and vegetable broth. Stir to combine.
• Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 20 minutes, stirring occasionally, until the lentils are tender.
• Stir in the baby spinach and cook for 2 minutes until it wilts. Season with salt and black pepper to taste.
• Serve the soup with lemon wedges on the side.

merknader

Add the spinach right at the end so it stays bright green instead of turning dull. If the soup thickens too much after sitting, stir in a splash of broth when reheating. Leftovers keep in the fridge for up to four days and freeze well for up to two months.

Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Wooden Spoon, Knife

Moroccan Chickpea Vegetable Tagine Soup

This soup brings warm Moroccan spices to a simple vegetable base with chickpeas for protein. It works well on weeknights when you want a filling meatless option that still feels comforting.

The flavors come from cumin, cinnamon, and turmeric blended into a tomato broth. Chickpeas and chopped vegetables create a thick texture that holds up well as leftovers.

Moroccan Chickpea Vegetable Tagine Soup

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Rett Soup

Kategori Moroccan

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, sliced into rounds
• 2 zucchini, chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, minced
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon turmeric
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lemon wedges (for serving)

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens.
• Stir in the carrots, zucchini, and red bell pepper. Cook for 5 minutes, stirring now and then.
• Add the garlic, cumin, coriander, cinnamon, and turmeric. Stir for 1 minute until the spices smell fragrant.
• Pour in the diced tomatoes with their juice, vegetable broth, and chickpeas. Bring the mixture to a boil.
• Reduce the heat to low and simmer uncovered for 20 minutes until the carrots are tender.
• Taste and add salt and black pepper as needed.
• Ladle into bowls and top with chopped cilantro. Serve with lemon wedges on the side.

merknader

Simmer a little longer if you want a thicker broth. The lemon wedges brighten the spices right before eating. Leftovers reheat well on the stove with a splash of broth to loosen the texture. Skip the cinnamon if you prefer milder flavors.

Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Cutting board, Knife, Can opener

Miso Shiitake and Bok Choy Ramen

This ramen bowl brings together tender shiitake mushrooms and crisp bok choy in a light miso broth. It makes a quick meatless meal that feels nourishing without being heavy. The broth stays savory and balanced while the noodles soak up the flavors.

It works well for lunch or dinner on cooler days when you want something warm and vegetable-focused. The texture stays varied with soft noodles, meaty mushrooms, and fresh greens in every bite.

Miso Shiitake and Bok Choy Ramen

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Rett Soup

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 6 cups vegetable broth
• 4 tablespoons white miso paste
• 8 ounces shiitake mushrooms, sliced
• 4 baby bok choy, quartered lengthwise
• 8 ounces ramen noodles
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 3 green onions, sliced

fremgangsmåte

 

• Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and cook for 1 minute until fragrant.
• Add the sliced shiitake mushrooms and cook for 4 minutes until they soften and release liquid.
• Pour in the vegetable broth and bring to a gentle simmer. Stir in the miso paste until it fully dissolves.
• Add the ramen noodles and cook according to package directions, usually 3 to 4 minutes.
• In the final minute of cooking, add the quartered bok choy so it softens but keeps some crunch.
• Ladle the soup into bowls and top with the sliced green onions.

merknader

Cook the noodles directly in the broth so they absorb the miso flavor. If the broth thickens after sitting, add a splash of hot water when reheating. Skip the green onions if you want a milder finish.

Course: Soup
Cuisine: Asian
Equipment: Large pot, Knife, Cutting board

Sweet Potato Peanut Stew with Kale

This stew brings together sweet potatoes and creamy peanut butter for a hearty bowl that feels both comforting and filling. It works well on busy weeknights when you want something warming without much fuss.

The kale adds bright color and a slight chew that contrasts the soft vegetables. Spices like cumin and ginger give it a gentle warmth that pairs nicely with the natural sweetness of the potatoes.

Sweet Potato Peanut Stew with Kale

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Rett Soup

Kategori African-inspired

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 large sweet potatoes, peeled and cubed
• 4 cups vegetable broth
• 1/2 cup natural peanut butter
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 4 cups chopped kale
• Salt and pepper to taste
• Juice of 1 lime, for serving

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 5 minutes.
• Stir in the garlic and ginger. Cook for 1 minute until fragrant.
• Add the sweet potato cubes, vegetable broth, peanut butter, cumin, and smoked paprika. Stir until the peanut butter melts into the broth.
• Bring the mixture to a simmer. Cook for 15 to 20 minutes until the sweet potatoes are tender.
• Stir in the chopped kale and cook for another 5 minutes until it wilts.
• Season with salt and pepper. Serve hot with a squeeze of lime juice.

merknader

Stir the stew well after adding the peanut butter to avoid any lumps. Leftovers thicken as they sit, so add a splash of broth when reheating. Skip the lime if you prefer a milder finish.

Course: Soup
Cuisine: African-inspired
Equipment: Large pot, Wooden spoon, Knife, Cutting board

Chilled Garden Gazpacho with Avocado

This chilled gazpacho turns fresh garden vegetables into a cool, no-cook soup. It works well on warm days when you want something light and refreshing without turning on the stove. The mix of tomatoes, peppers, and cucumber gives bright acidity, while avocado brings creamy contrast at the end.

The soup stays fully plant-based and comes together quickly in a blender. It fits meatless meal plans and holds up well in the fridge for easy lunches or starters.

Chilled Garden Gazpacho with Avocado

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Rett Soup

Kategori Spanish

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 6 large tomatoes, roughly chopped
• 1 large cucumber, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 1/2 red onion, chopped
• 2 garlic cloves, minced
• 1/4 cup fresh parsley leaves
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 avocados, diced

fremgangsmåte

 

• Place the tomatoes, cucumber, red bell pepper, red onion, garlic, parsley, olive oil, vinegar, salt, and pepper in a blender.
• Blend on high until the mixture reaches a smooth consistency.
• Taste the soup and add more salt or vinegar if needed for balance.
• Pour the soup into a large bowl or container and refrigerate for at least two hours.
• Stir the soup before serving and divide it among four bowls.
• Top each bowl with diced avocado right before eating.

merknader

Use the ripest tomatoes you can find for the best natural sweetness. The avocado should be added only at serving time so it stays green and firm. Leftovers keep in the fridge for two days, though the color may darken slightly. If the soup thickens after chilling, stir in a splash of cold water to loosen it.

Course: Soup
Cuisine: Spanish
Equipment: Blender, Mixing Bowl, Knife

Zucchini Basil Soup with White Beans and Lemon

This soup combines tender zucchini with fresh basil for a light meal that still feels filling. It works well on busy weeknights or as a make-ahead lunch option. White beans give it a bit of heartiness while lemon adds a clean, bright note.

Zucchini Basil Soup with White Beans and Lemon

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Rett Soup

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 4 medium zucchinis, chopped
• 4 cups vegetable broth
• 1 can (15 oz) white beans, drained and rinsed
• Juice and zest of 1 lemon
• 1 cup fresh basil leaves
• Salt and pepper to taste

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion and garlic. Cook for 3 to 4 minutes until the onion softens.
• Add the zucchini and vegetable broth. Bring the mixture to a simmer. Cook for 12 minutes until the zucchini is tender.
• Remove the pot from the heat. Use an immersion blender to puree the soup until smooth.
• Return the pot to low heat. Stir in the white beans, lemon juice, and lemon zest. Warm the soup for 3 minutes.
• Stir in the basil leaves. Season with salt and pepper. Serve right away.

merknader

Use an immersion blender for the smoothest texture without extra dishes. Fresh basil added at the end keeps its flavor bright. Leftovers store well in the fridge for up to three days. Reheat gently on the stove and add a splash of broth if the soup thickens.

Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Immersion Blender