• prep: 20 min
• cook: 25 min
• total: 45 min

servings:

This Vegan Creamy Zucchini Soup is only 7 ingredients and is oil-free! It is loaded with flavor and is super creamy and smooth, thanks to pureed zucchini, bell peppers and a kick from jalapeno.

• 6 1/2 heaping cups (845g) peeled and diced zucchini, 1/2 inch pieces (I used 6 medium to large zucchini, but please weigh for accuracy if possible.)
• 3/4 cup (120g) chopped red bell pepper
• 4 large garlic cloves, minced
• 1 1/2 cups (300g) low-sodium vegetable broth, divided (I really love the Pacific brand, the flavor is amazing. Use a good quality flavored broth.)
• 6 "hot" pickled jalapeño slices from a jar (use 4 or 5 if you don't want it overly spicy)
• 1 teaspoon cumin
• 1 teaspoon fine sea salt and grind of fresh ground black pepper
• 2 teaspoons (10g) fresh lemon juice
• Optional toppings: pumpkin seeds, sesame seeds, croutons or freshly chopped jalapeno
• I use this scale.
• The jalapeno slices are very key to the overall flavor to the soup because of the deep brine acidic flavor they have, so they cannot be omitted. I used a jar labeled "hot", so mine had a lovely spicy kick. However, if you want it more mild, especially for kids, look for a jar labeled medium or mild and start out with maybe just 4 slices, as you can always add more after blending and tasting it.

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