What the fark! That’s what I said out loud to myself when I discovered this bad boy in my garden bed the other day. The reason that I was so surprised wasn’t because I found this ginormous zucchini, it was because two days before, not one of the zucchinis growing in my garden was even close to that size. How does that happen?
As soon as I got over the shock of finding it, I ran into the house to grab a garden glove so I could pick it. In case you’ve never grown zucchini, the stems of the plant have very sharp spines all over them. Good luck to any little bunny who wants a bite of zook. Anyway, it took a little elbow grease to pull this monster from the plant, and can I just say, this ridiculously amazing vegetable was bigger and heavier than my little dogs.
Someday it might stop raining so I can put the cushions on my outdoor furniture!
Because I don’t consider myself to have a green thumb, and growing vegetables for the first time in my life is truly exciting to me—it’s the simple things in life that make me happy—I had to take pictures and share them with the family. And so, I began a group message text between the hubby, Alex, and my son.
While I was holding the very heavy zucchini I thought, my God, this thing weighs as much as a baby. And, I couldn’t help myself.
My family's reaction to my creative and silly side:
Is there something wrong with me or do I just have a better sense of humor than my family? I’m going with the latter. 😉
Okay, enough of the back story, let’s get to the good stuff, like the beautiful and elegant chilled vegan zucchini & sage soup that I made out of that incredible zucchini. Cold summer soups are so perfect on a hot day. They’re easy to make, and they cool you off and fill you up. And let me tell you, this soup doesn’t disappoint. It even has a little kick, so unless you don’t like spicy, make sure you add the pepper.
This creamy chilled zucchini soup with sage does require some time with the stove, but it’s a one pan deal and it’s so worth it. You can sauté the veggies with a little avocado oil, like one tablespoon, or you can sauté them in vegetable broth.
All you’ll need to make this soup is one red onion, several medium or large zucchinis (or a mammoth one like mine), garlic, fresh sage, vegetable broth, lemon, and almond milk. Cook the onion until it’s translucent, then add the zucchini and cook until it begins to soften, then add the garlic and sage and cook for two minutes. Next, you’ll add the broth, the almond milk, and the lemon, then the sea salt and the fresh cracked black pepper. Stir it until it’s combined and reduce the heat to simmer and let it cook for about fifteen minutes so the flavors come together. Remove it from the heat and let it cool.
Once the soup is cool enough to blend, use an immersion blender or transfer it in batches to a stand up blender, and blend it until it’s smooth and creamy. Chill it (or eat it warm), and you’ll have a beautiful, delicate summer zucchini soup with a little heat from the pepper.
I made a big salad and warmed a whole grain baguette, and my husband and I sipped the soup and pretended it was summer. If you live in the Chicago area you know what I’m talking about.
Do you like chilled soup?
What’s your favorite summer soup?
Have you ever seen a zucchini as big as the one I grew in my garden?
To make this soup nice and creamy you're going to need a good blender. Here are two fabulous options. Just click on the photos to purchase.
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Chilled Vegan Zucchini and Sage Soup
- 1 tablespoon of avocado oil or 1/4 cup of vegetable broth
- 3 large zucchini approximately 5 cups when diced
- 3 cloves of garlic – minced
- 1 tablespoon of fresh minced sage
- 3 cups of vegetable broth
- 1 cup of water
- 1 cup of almond milk 3 tablespoons of lemon juice
- 1 teaspoon of ground sea salt
- 1 teaspoon of fresh cracked black pepper
- In a large Dutch oven or stock pot, heat the oil or the vegetable broth on medium heat and add the onion. Cook until it’s translucent. Add the zucchini and cook until it begins to soften. Add the garlic and the sage and cook for two minutes. Add the vegetable broth and water and bring to a boil. Lower the heat to simmer and add the almond milk, lemon juice, salt, and pepper. Simmer for fifteen minutes. Remove from heat and let cool.
- When the soup is cool enough to handle use an immersion blender or transfer the soup in batches to a standing blender. Blend until smooth and creamy. Transfer to a large bowl, cover, and chill in the refrigerator. You can also eat this warm if desired.