Mexican Zucchini Soup

This is a great tasting soup, and a good use for those extra large zucchini that often appear in the garden. Of course, a normal size zucchini also is good.

Mexican Zucchini Soup

Serving Size: 4


  • 1 small onion, finely chopped
  • 1 & 1/2 teaspoons vegan margarine
  • 2 cups vegetable bouillon
  • 2 cups zucchini, diced in small pieces
  • 1 & 1/2 cups corn kernels
  • 3 tablespoons jalapeno peppers, finely chopped
  • 1/8 teaspoon black pepper
  • 1 cup soy yogurt
  • 2 tablespoons nutritional yeast or soy Parmesan
  • minced fresh parsley and ground nutmeg as optional garnish

Mexican Zucchini Soup


  1. Saute the onion in the soy margarine until it is glassy, about 3 minutes.
  2. Add the minced zucchini pieces and saute until they begin to soften.
  3. Stir in the vegetable bouillon, corn and jalapeno’s and black pepper.
  4. Bring the soup to a gentle boil , reduce the heat and cook until the corn and zucchini are soft but not mushy.
  5. Remove from the heat.
  6. Add the soy yogurt and nutritional yeast of soy cheese.
  7. Optionally garnish the soup with parsley and nutmeg.


adapted from,1648,134179-248196,00.html

4 responses to “Mexican Zucchini Soup”

  1. Lisa Padilla says:

    Can you use vegetable broth instead of buillon?

  2. This just looked so good I had to make it. I used chickpeas instead of corn but it was delicious. Great recipe. Love it.

  3. nava says:

    I liked it better before the yogurt and nutritional yeast was added

  4. Shannon says:

    This is delicious!! I pinned it a long time ago but just made it for the first time. I’m not vegan or vegetarian so I didn’t follow it exactly. But thank you so much!! I will be making it again. 🙂

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