Vegan Zucchini Soup Recipe - Creamy Zucchini Soup {Gluten-free} (2024)

FAQs

What is a good substitute for zucchini in soup? ›

If you've found yourself with a soup recipe for which you need a zucchini alternative, try using celeriac or parsnips. If you've never had these vegetables, you should know that they have a deeper flavor than zucchini. Celeriac is celery root and does taste a bit like the plant's stalk but earthier.

I've seen recipes that use thick slices of cucumber in a similar way to zucchini but this will definitely affect the flavor. For sweet dishes, melon might be a suitable substitute. If the flavor isn't as important as the texture, other squashes including pumpkin might work.

Remove the Seeds: The seeds and surrounding flesh can sometimes contribute to bitterness. You can scoop out the seeds before cooking. Salt and Drain: Sprinkle salt on sliced zucchini and let it sit for about 15-20 minutes. This draws out excess moisture and bitterness.

Salt and drain zucchini

If you've got the time, try salting and draining your zucchini. This method involves liberally salting your sliced zucchini and allowing it to set in a colander (over a bowl) for at least 30 minutes, up to an hour, before patting dry with paper towels or a tea towel.

That's Powdery Mildew. If it looks like someone sprinkled baby powder on the leaves of your squash plant, you've got powdery mildew. This is a very common, albeit frustrating, problem to have in the vegetable garden, especially if you're partial to growing your own summer squash and zucchini.

The cut end of your zucchini (courgette) looks like it's exuding some water/sap that was previously in the fruit. The colour is due to the rest of the "stuff" in the sap besides water: e.g., perhaps sugars, starches and other stuff.

Yes and no. You can only use cucumber if the recipe calls for raw zucchini. But if you're substituting for recipes that require cooked zucchinis, using cucumbers is less than ideal as they tend to get soggy when cooked. We recommend using cucumbers in salads and stir fry recipes that only require light cooking.

Commonly grouped together and called the cucurbits, they include summer squash, zucchini, winter squash, mirliton, pumpkin, gourd, cucuzza, watermelon, cantaloupe, cushaw, luffa and, of course, cucumber. All of these vegetables produce vines that run along the ground or climb.

They can be swapped for each other in raw dishes—such as using thinly sliced zucchini in lieu of cucumbers in a salad, or shredded cucumber for shredded zucchini in a poke bowl. They'll have slightly different flavors and textures, but the recipe should still be a success.

What is zucchini the same as? ›

Zucchini is actually a part of the summer squash family, which also includes crookneck, pattypan, and yellow squash. All zucchini are summer squash, but summer squash defines a larger group of seasonal gourds with edible skin and tender flesh.