Zucchini Yellow Squash Soup
This zucchini yellow squash soup is creamy without the cream, loaded with fiber and plant-based protein, and makes the perfect healthy meal for vegan, gluten-free, and quick soup lovers.
Ingredients
- 1 Tbsp avocado oil
- 1 large yellow onion diced
- 1 red bell pepper chopped
- 3 cloves garlic minced
- 3 medium zucchini squash chopped
- 1 yellow squash chopped
- 1 15-ounce can cannellini beans drained and rinsed
- 1 15-ounce can diced tomatoes
- 1 quart vegetable broth (4 cups)
- 1 tsp dried rosemary
- 1 tsp dried parsley
- 1 tsp paprika
- 1/2 tsp sea salt to taste
Instructions
- Warm the avocado oil in a large pot over medium heat. Add the diced onion and sauté, stirring occasionally, for about 8 minutes, or until the onion turns translucent.
- Stir in the chopped red bell pepper and minced garlic. Sauté for another 2 to 5 minutes, until the peppers are fragrant and the onions begin to caramelize.
- Add the chopped zucchini, yellow squash, rosemary, parsley, and paprika. Stir to coat the vegetables with the spices, and let them sauté for 2 more minutes.
- Pour in the rinsed beans, diced tomatoes (with their juices), and vegetable broth. Raise the heat to bring the soup to a gentle boil.
- Once boiling, reduce the heat to medium-low and let the soup simmer for 10-15 minutes, stirring occasionally, until the squash is tender but not falling apart.
- Season with sea salt and freshly ground black pepper to taste. Ladle into bowls and serve immediately.
- Enjoy with a slice of rustic bread or a side salad for a complete meal.