Creamy Zucchini Soup with Scallions and Brazil Nut Chili Oil (Vegan)
This creamy zucchini soup recipe is the perfect way to use up all that end of summer produce. A little avocado is the secret ingredient to make it thick and luscious, while completely vegan. A whole bunch of scallions and basil add tons of flavor, and a quick garlicky brazil nut chili oil topping gives it crunch and heat. All in all, a perfect quick weeknight meal served hot or cold. If you're making this as a smaller appetizer, it can serve 4. See notes for make-ahead thoughts.
Servings 2
Ingredients
- Olive oil
- 1 bunch scallions (roughly chopped)
- 4 small zucchinis (1 pound), cut into 1-inch cubes
- Sea salt
- 3 cups vegetable stock
- 1 cup loosely packed fresh basil leaves
- 1 avocado, diced
- 2 garlic cloves, minced
- 1/3 cup brazil nuts, pulsed in a food processor or finely chopped
- 1/4 teaspoon red pepper or chili flakes
- 2 tablespoons lemon juice
- Zest of 1 lemon (optional)
Instructions
- In a large lidded Dutch oven or stockpot, heat 1 tablespoon of olive oil. Add the scallions and zucchini. Sauté over medium-high heat until soft and slightly browned, 7 minutes. Season with 1/2 teaspoon salt. Remove 1/3 cup of the veggies and set aside. Add the stock and bring to a boil. Remove from the heat and stir in the basil and half the avocado.
- Puree the soup in batches in a stand blender, or directly in the pot using an immersion blender. Keep warm on the stove while you make the topping, or alternatively, transfer to a bowl and chill in the refrigerator if you want to enjoy it cold.
- In a small saucepan, heat 3 tablespoons of olive oil. Add the garlic, brazil nuts and chili flakes. Stir fry over medium-high heat until the garlic and nuts are golden brown, about 1 minute. Remove to a bowl to stop the cooking and season lightly with salt.
- Stir the lemon juice into the soup right before you’re ready to serve (so the color is preserved), and divide it between 2 to 4 bowls. Top with the remaining avocado, reserved scallion-zucchini mixture, brazil nut chili oil and lemon zest, if using.
Notes
- You can make the soup and topping up to 2 days in advance. Just omit the lemon juice until ready to serve so that the color stays a nice mellow green. Usually, the acid helps keep avocados green, but it tends to turn herbs brown. So it’s a toss-up. - If you want to make this even creamier and lighter in tone, sub 1 cup almond milk for some of the stock. And if you’re not vegan or dairy-free, you could also substitute regular cow’s milk.
Nutrition
Serving: 2g