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Zucchini Rice Soup (Vegan, GF)

Kelly Jensen
This 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!
5 from 4 votes
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Cook Time 45 minutes
Total Time 45 minutes
Course Lunch, Soup
Cuisine American
Servings 6 servings
Calories 219 kcal

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 Vegetable Stock
  • 1 14 ounce can coconut milk
  • 2 lemons juiced and zested
  • 1 12 ounce package tofu tofu cubed
  • 1 teaspoon Sea Salt
  • 1 teaspoon 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

Calories: 219kcalCarbohydrates: 44gProtein: 6gFat: 3gSaturated Fat: 1gSodium: 1041mgPotassium: 558mgFiber: 4gSugar: 7gVitamin A: 3150IUVitamin C: 59mgCalcium: 69mgIron: 2mg
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