Recipes // Soups // Vegan Creamy Mexican Zucchini Soup

Vegan Creamy Mexican Zucchini Soup


By Mee Tracy McCormick

Makes 6 servings

This soup is a total show stopper – it’s rich & creamy & kids LOVE it. Not to mention that it takes 30 minutes from start to finish!


2 tablespoon of olive oil

½ an onion chopped

3 cloves of pressed garlic

4 medium zucchini’s with the skin on chopped into medium rounds

1 teaspoon of cumin

1 teaspoon chili powder

½ teaspoon of cayenne pepper (optional)

¼ cup of dried rice or a large potato diced

¼ cup of raw unsalted cashews (optional but yummy)

6 cups of water

1 cup of organic frozen or fresh corn

1 heaping tablespoon of miso paste

1 cup of fresh cilantro.


  1. On medium heat get your soup pan warmed up & add your oil, add onions and cook until clear about 3 minutes.
  2. Add pressed garlic, zucchini and mix.
  3. Add your rice or potato, cashews, dried spices and cover with water.
  4. Cover with lid and allow your soup to cook until rice is soft or veggies are cooked through about 15 minutes.
  5. Pour soup into a blender and add your miso and fresh cilantro.
  6. Pour soup back into pot and add defrosted corn.
  7. I love to top this soup with a dollop of cashew sour cream, a drop of Sriracha & a sprig of cilantro!

*this soup is super ad adaptable for any food sensitivity or health need. The miso is available in soy free form, cashews are optional and can be replaced with nutritional yeast for that cheesy rich flavor and if you are avoiding grains use a potato.

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