Description
A delicious and creamy zucchini and white bean soup topped with spiced almonds.
Ingredients
Scale
- ½ cup almonds
- 1 teaspoon olive oil
- ½ teaspoon chili flakes
- 1 teaspoon smoked paprika
- 2 large zucchinis, sliced
- 1–2 cups vegetable broth
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 medium onions, chopped
- 1 (15 oz) can white beans, drained
- 1 cup potatoes, diced
- 6 oz dairy-free sour cream
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onions and cook until soft and translucent.
- Stir in the garlic and cook for about one minute until fragrant.
- Add the diced potatoes and sliced zucchini. Cook for several minutes so the vegetables begin to soften and absorb flavor.
- Pour in the vegetable broth and add the drained white beans. Bring the mixture to a gentle simmer and cook for about 15–20 minutes, until the potatoes and zucchini are completely tender.
- Stir in the dairy-free sour cream. Using an immersion blender, blend the soup until smooth and creamy. Adjust the thickness by adding additional broth if desired. Season with salt and pepper.
- For the topping, heat olive oil in a small pan. Add the almonds along with the chili flakes and smoked paprika. Toast until golden and fragrant.
- Serve the soup warm topped with the spiced almonds.
Notes
- This soup can be made ahead of time and reheated.
- Adjust the thickness by adding more vegetable broth to your liking.
- Swap regular sour cream for a dairy version if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg