Vegan Creamy Zucchini Soup Recipe

Vegan Creamy Zucchini Soup Recipe 

6 Servings | 1 Weight Watchers PointsPlus per serving*


  • 1 yellow onion, chopped
  • 4 zucchini, chopped
  • 2 cups vegetable stock
  • 1/2 teaspoon thyme
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon lemon zest
  • 1 cup almond milk, unsweetened
  • salt and black pepper to taste


  1. Saute onion over medium heat for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan.
  2. Add the zucchini, vegetable stock, thyme, nutmeg and lemon zest and cook for 15 minutes.
  3. Using an immersion blender, puree the soup.
  4. Add almond milk and season with salt and pepper.

*P+ calculated using the recipe builder on

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