Zucchini Chowder

Zucchini chowder

This soup recipe is a tasty adaptation of a southwestern classic. When zucchini becomes over-abundant in the late summer garden, this is one way to use up a fair amount of it! Serve as an introduction to a southwestern-style meal of soft tacos or vegan quesadillas. Serves: 6

  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, finely chopped
  • 2 to 3 cloves garlic, minced
  • 1 medium green bell pepper, finely diced
  • 7 to 8 cups diced zucchini (about 1/2 inch dice)
  • 2 natural, salt-free bouillon cubes
  • 1/2 cup minced fresh cilantro or parsley
  • 2 tablespoons minced fresh dill
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 1/2 cups plain unsweetened nondairy milk (rice milk works well), or as needed
  • 2 tablespoons lemon or lime juice, or more, to taste
  • Salt and freshly ground black pepper
  • Vegan Sour Cream or Cashew Cream for garnish, optional
  • Crisp whole grain croutons for garnish, optional

Heat the oil in a soup pot. Add the onion and garlic and sauté over medium heat until the onion is translucent. Add the bell pepper and continue to sauté until the onion is golden.

Add the zucchini dice, bouillon cubes, cilantro or parsley, oregano, and cumin, plus just enough water to barely cover, and bring to a slow boil. Lower the heat, cover, and simmer gently until the zucchini is just tender, stirring occasionally, about 10 minutes.

Transfer the vegetables in the soup pot in batches to a food processor with a slotted spoon, and process until pureed. Leave some texture, if you’d like, then return to the soup pot. Or, even easier, insert an immersion blender into the soup pot and process until pureed to your liking — smooth or a bit chunky.

Stir in enough nondairy milk to give the soup a slightly thick texture. Stir in the lemon juice, then season with salt and pepper. Return to a gentle simmer and cook just until piping hot.

Allow the soup to stand off the heat for an hour or so to develop flavor, then adjust the seasonings. Or, you can let the soup stand until at room temperature, then refrigerate and serve chilled Top each serving with a dollop of Vegan Sour Cream or Cashew Cream, if you’d like, and/or some croutons.

zucchini chowder

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