Without a doubt, my favorite vegetable is zucchini. You've probably notced I use it in a lot of my recipes. I love the subtle sweetness and versatility of it. My Stuffed Red Peppers With Zucchini Purée dish inspired this dairy-free soup. The purée I made for the stuffed peppers was so delicious, I decided to make a spin-off of it into a soup. It is creamy, smooth and perfectly spicy.
My husband raved about it. I toasted some diced zucchini as a topping, omg, alongside some garlic Ezekiel bread, and I was in heaven. It was unbelievably filling too! If you are a lover of zucchini...or have an obsession...then you will love this spicy zucchini pepper soup. It is rich in flavor and has a nice kick from the jalapeños. Using a small amount of red bell pepper gives a stunning pumpkin color to the soup....you wouldn't even know you're eating zucchini! It's smooth, creamy and delicious!
Please let me know below what you think of this Vegan Spicy Zucchini Pepper Soup! It is one of my all-time favorite recipes I've ever written! Leave feedback and star rate the recipe below!
6 1/2 heaping cups peeled and diced zucchini, about 4-5 medium zucchini (820 g, you'll reserve 1/2 cup later for garnish)
1/2 cup chopped red bell pepper (or just use roasted red peppers from jar-no liquid)
3 large garlic cloves minced
3 tablespoons olive oil (or use 1/4 cup broth for oil-free)
6 jalapeño slices chopped from jar (use 4 or 5 if you don't want it overly spicy)
1 cup low-sodium vegetable broth
2 teaspoons fresh lemon juice
1 teaspoon cumin
1 1/2 teaspoons fine sea salt
Peel and dice the zucchini and reserve 1/2 cup for garnish later. (If you don't peel the zucchini, then your soup will be an ugly green color.)
Mince the garlic and chop the bell pepper and jalapenos as well. Set aside.
Add the olive oil (or broth) to a large pot over medium low heat. Add the zucchini, bell pepper, cumin and salt. Stir and cook for 5 minutes, stirring often. Add the garlic and cook 10 minutes more, stirring occasionally. If using broth instead of oil, add more if needed, but the zucchini release a lot of water while they cook, so you shouldn't need any. Make sure most of all the broth is gone before the next step.
Add the jalapeños and the 1 cup vegetable broth and bring to a boil. Once boiling, turn the heat to simmer, cover and cook 5-10 more minutes until most of the liquid has evaporated.
Turn off the heat and add the lemon juice. Pour the soup into a blender very carefully, it's hot! Place a towel over the lid, for added protection, and blend until smooth and creamy. Add a little more broth if you want to thin out the soup.
Garnish: Take the reserved 1/2 cup of diced zucchini, lightly spray with olive oil nonstick spray, sprinkle with salt and broil for a few minutes until they are golden brown. Do not use oil on them or they will not crisp up that way. If you have a mini baker toaster oven, it works great for this. I used mine and it was a breeze....no need to heat up the large oven if you don't have to! Keep an eye on them so they don't burn. I also toasted some Ezekiel bread drizzled with olive oil and seasoned with oregano, garlic powder and salt.
Brandi is a devoted Mommy and wife who is passionate about cooking and baking delicious vegan dishes. She believes healthy food can be simple, quick and taste incredible. She gets creative in the kitchen to make recipes that will fool anybody that they aren't missing traditional non-vegan ingredients. Be sure to follow this blog for all recipes and updates.
Hi! I'm Brandi, a wife and mom behind this blog who healed her husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper and water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!