Sheet Pan Creamy Zucchini Parsley Soup (vegan)
Serves 2
5 mins prep
33 mins cook
0 mins total
This Sheet Pan Creamy Zucchini Parsley Soup (vegan) is a delicious vegan soup recipe.
2 servings
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Preheat oven to 400 degrees.
Add onion, garlic cloves and zucchini to a sheet pan lined with parchment paper. Lightly coat everything in a sprinkle of salt.
Bake veggies for 35-40 minutes. Remove garlic cloves after 25 minutes, when they are soft and browned. Your zucchini and onion with be soft and browned when they are finished cooking.
Once veggies are done cooking, add them to a blender along with the rest of the soup ingredients. Blend until smooth.
Divide out soup and serve with your favorite sides, proteins or sandwiches.
