Creamy Zucchini Soup in 20 minutes ( vegan)

Calling all weight watchers, health conscious eaters, and bearers of too much zucchini!

This quick and easy simple creamy zucchini soup is a great choice . It is quick and easy to make, nutrient dense, and high in fiber- It's light taste is appealing to even fussy eaters. 

If you are concerned about your weight, this soup is considered a soup that doesn't count as any points on the Weight Watcher program. That means you can eat it and not have to subtract any points from you daily point allotment. 

It is so easy

The six key vegan ingredients are just literally thrown into a soup pot, covered with vegetable broth, brought to a boil , simmered for twenty minutes, blended ( immersion blender is easy) and served.

This wonderful summer soup has a mild but soothing flavor that fits well with most meals. If you want to add additional nutrients (and points ) to it try one of these two options.

1. Blend each bowl with 1/4 of a fresh avocado just before serving or 

2 .Blend each bowl with 2 Tbsp. Greek yogurt before serving. 

Either of the choices adds just 2 smart points to each serving but then produces a richer, creamy, satisfying soup that is still naturally gluten free ( what does naturally gluten free mean? ** see my notes below)  . I

In a hurry , but want to eat something healthy? 
It cooks in just 20 minutes and freezes well.
So eat some: Freeze some .
If you grow an abundance of zucchini in the summer, you now have another recipe to make and freeze. Pin it now for later.

Author: Judee Algazi at Gluten Free A-Z Blog

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 6 bowls


Ingredients:

1/2 large yellow onion, chopped or quartered

2 garlic cloves, chopped

2 med-large zucchini

3 stalks of celery, sliced

1 and half cups of water

4 cups of vegetable broth

Optional: top with an 1/8 of an avocado per bowl or 2 Tablespoons of Greek yogurt per bowl

Other garnishes: chopped cucumber, tomato, or red onion chopped small

Directions:

In a medium soup pot, add the onion, garlic, zucchini, celery, water and vegetable broth. Bring to a boil and then lower the heat to a simmer and cover the pot. Simmer for 20 minutes or until vegetables are soft. Blend the soup with an immersion blender and eat it just the way it is which is the way I like it ! 

Another option is to blend in an 1/8 of an avocado into the soup with immersion blender just before serving per bowl. I don't care for the taste of heated avocado - so after my soup is hot, I blend in the avocado just before serving. If you prefer to use the Greek yogurt add 6 Tablespoons of Greek yogurt to the soup and blend just before serving. Top with the chopped cucumber, tomato, and red onion. 

My Notes: 

Most unprocessed foods are naturally gluten free

1. Naturally Gluten Free **
Gluten is in only 3 ingredients : wheat, barley, rye and any processed products made from these ingredients ( ex: soy sauce, ) .

All Vegetables, fruit, meat, chicken, eggs, milk in their natural state are all "naturally gluten free". Therefore many real food recipes like this one are naturally gluten free because they are not processed and don't have anything added to them,. ( oats are gluten free, but because of processing factories- it is essential to buy only oats or oatmeal that is labeled certified gluten free) .

Weight Watchers? 

2. Are you following Weight Watchers? The basic soup recipe is Zero Smart Points

When you add the avocado or Greek Yogurt it becomes 2 Smart Points!!

Perfect for Passover

3. Looking for healthy Passover Recipes? Everything in this recipe is Kosher for Passover.. Perfect for a Passover spring brunch! It's also parve, making this recipe permissible for a regular Seder or the perfect choice for a vegetarian or vegan Passover Seder.


This post will be shared on my list of blog carnivals including 
Food on Friday : zucchini - featuring 47 interesting recipes for zucchini

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