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Mexican Zucchini Soup supa mexicana cu dovlecel

Creamy Mexican Zucchini Soup

A quick vegan Mexican zucchini soup made with sweet corn, jalapeno, soy yogurt, and nutritional yeast - ready in about 40 minutes and full of warm, smoky flavor.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Choose Serving Size 6

Ingredients 

  • 1 onion finely chopped
  • 2 tsp olive oil
  • 2 cups vegetable broth or water
  • 1 zucchini diced
  • 2 cups sweet corn
  • 1 jalapeno pepper finely chopped
  • ½ tsp black pepper
  • ½ tsp salt
  • 1 cup soy yogurt unsweetened; or sour cream for vegetarian version
  • 2 Tbsp nutritional yeast flakes
  • 1 tsp nutmeg
  • 1 tsp red smoked pepper flakes
  • 2 Tbsp cheese grated, optional; vegan or Parmesan for vegetarian version
  • 2 Tbsp fresh cilantro chopped

Instructions

  • Heat a large skillet or pot over medium heat and add the olive oil. Saute the onion until soft and translucent, about 3 minutes.
  • Add the diced zucchini and saute for about 4 more minutes, until it begins to soften. Stir in the corn and jalapeno and cook for 2 more minutes.
  • Pour in the vegetable broth or water and stir to combine.
  • Season with the black pepper and salt.
  • Bring the soup to a boil.
  • Reduce the heat and cook for about 7 minutes, until the zucchini is tender.
  • Remove the pot from the heat.
  • Stir in the soy yogurt and nutritional yeast until smooth and creamy.
  • Garnish the soup with the nutmeg and red smoked pepper flakes.
  • Cover and let the soup rest for about 5 minutes before serving.
  • Top with freshly chopped cilantro and Parmesan or vegan cheese before serving.

Notes

For a vegetarian version, substitute the soy yogurt with sour cream and use Parmesan cheese instead of vegan cheese. Remove the seeds from the jalapeno for milder heat. Let the soup rest 5 minutes after adding the yogurt before serving.