Kelly JensenThis creamy zucchini rice soup is a great way to use up your garden squash! This bright and lemony soup is dairy free and great for meal prep. A light and healthy summer soup recipe you can make with extra garden zucchini and leftover rice. Vegan, gluten free, dairy free!
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It’s the end of August, and we are getting SO many zucchini, we hardly know what to do with it all. This zucchini rice soup recipe is the perfect plant based comfort food to make for a light summer lunch. We always have tons of leftover rice in the fridge, and I am constantly looking for ways to use it up! This irresistible soup is absolutely delicious transforms boring leftover rice into a creamy rich broth. Yhe lemon zest and juice is really refreshing and brightens the flavor of this dish.
This Zucchini Rice Soup Recipe Is:
- Bright
- Fresh
- Creamy
- Thick
- Healthy
- Loaded with Garden Vegetables
- Vegan, Dairy Free, and Gluten Free!
Easy Garden Zucchini Soup Recipes!
This creamy zucchini rice recipe is the perfect way to use those extra garden squashes. Throughout the summer our garden is overloaded with zucchini plants all ripening at once. I make this garden fresh soup recipe with my extra zucchini and a healthy meal is ready in no time. Enjoy that summer garden squash bounty with this bright and fresh summery soup recipe all summer long. There’s nothing better than seasonal product right out of the garden – if not your garden, then get fresh zucchini at your local farmer’s market stand 🙂
What’s In This Creamy Zucchini Rice Soup?
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Garlic
- Onion
- Celery
- Carrots
- Cooked or Leftover Rice
- Zucchini
- Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
- Reduced Sodium Vegetable Stock or Bouillon: I love this low sodium vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed.
- Lemon Juice and Zest
- Shelf Stable Tofu – I have been LOVING these shelf-stable tofu packs from Amazon. I literally have 3 cases of them in my pantry as we speak. They are an inexpensive and healthy way to get some plant protein in. The texture of this extra firm tofu is perfect for this recipe, no pressing required!
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
- Parsley
How Do I Make Zucchini Rice Soup?
- In a large soup pot, heat the olive oil over medium heat and sauté the garlic and onion for 5 minutes. Add the celery and carrots and cook for another 5 minutes on low.
- Add the rice and the vegetable stock, and simmer for 30 minutes.
- Stir in the zucchini, lemon zest and juice, salt, pepper, coconut milk, and tofu. Cook for another 15 minutes until all vegetables are tender.
- Top with fresh chopped parsley and serve with a thick slice of homemade sourdough.
Other Summer Zucchini Recipes You’ll Love!
Get the Same Ingredients For This Rice and Zucchini Soup Recipe!
As always, if you make this vegan and gluten free zucchini rice soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Zucchini Rice Soup (Vegan, GF)
Ingredients
- 1 tbsp olive oil
- 1 sweet onion diced
- 6 cloves garlic minced
- 2 stalks celery diced
- 1 carrot diced
- 4 cups cooked rice
- 4 zucchini grated
- 4 cups No-Salt-Added Vegetable Stock
- 1 14 ounce can coconut milk
- 2 lemons juiced and zested
- 1 12 ounce package tofu tofu cubed
- 1 teaspoon Himalayan sea salt
- 1 teaspoon freshly ground Tellicherry Black Pepper
- Crushed Red Pepper Flakes to taste
- 1 cup fresh parsley chopped
Instructions
- In a large soup pot, heat the olive oil over medium heat and sauté the garlic and onion for 5 minutes. Add the celery and carrots and cook for another 5 minutes on low.
- Add the rice and the vegetable stock, and simmer for 30 minutes.
- Add the zucchini, lemon zest and juice, salt, pepper, coconut milk, and tofu. Cook for another 15 minutes until all vegetables are tender.
- Top with fresh chopped parsley and serve with a thick slice of homemade sourdough.
Nutrition
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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
Very tasty very delicious