Creamy Zucchini Superfood Soup

This recipe comes from New York Times bestselling author, Julie Morris, from her cookbook: Superfood Soups. This cozy soup is completely plant-based and loaded with flavor, marrying together thyme, garlic, basil, kelp granules and a bay leaf for good measure. It's easy to make and sneaks in so many good-for-you ingredients. Here's how it's made:


  • 2 tbsp olive oil 
  • 1 large yellow onion, diced 
  • 2 large garlic cloves, minced 
  • 1/2 tsp fresh thyme leaves (or dried thyme) 
  • 1 bay leaf 
  • 3 lbs zucchini, trimmed & sliced thin 
  • 4 cups vegetable broth 
  • 2 tsp kelp granules 
  • 1/4 cup hemp seeds 
  • 1/4 cup fresh basil leaves, sliced thin 
  • Salt & pepper to taste


  1. Warm olive oil on a large saucepan over medium-heat. Add onion, garlic and thyme. Stir occasionally until softened, about 5 mins.
  2. Add bay leaf, zucchini, vegetable broth and kelp granules. Bring to a boil then reduce to a simmer for 10 mins.
  3. Add sea salt and freshly ground black pepper to taste. Then add hemp seeds and basil leaves.
  4. Blend with an immersion blender until smooth. Garnish with olive oil and basil.

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