Creamy Zucchini Soup Recipe

Estimated reading time: 4 minutes Packed with the fresh flavours of summer squash and the creaminess of cashews, this zucchini soup is not only comforting but also entirely plant-based. It is perfect for a quick, easy, and nutritious meal. Zucchini is low in calories but high in essential nutrients like vitamin C, potassium, and fiber. The cashew provides healthy fats and a creamy texture, without adding cream or cheese.

How To Make Zucchini Soup

Sauté aromatics:

In a large pot, heat the olive oil over medium heat. Add the garlic, celery, thyme, and onion. Sauté for about a minute, or until aromatic and translucent.

Add the vegetables:

Add the chopped zucchini, cashews, and green peas to the pot. Saute for 1 – 2 minutes.

Add the stock and seasoning:

Pour in the vegetable stock, ensuring that the vegetables are fully submerged. Add the salt, and pepper. Stir well and cover the pot with a lid.

Simmer the soup

Let the zucchini soup simmer for about 15 minutes over low heat, or until the zucchini and peas are tender.

Blend the soup

Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender or vitamix and blend until smooth. Be cautious as the soup will be hot.

At this stage you can transfer the soup back to the pot, simmer for 1 – 2 minutes and serve hot.

Serving Suggestion

Whether you’re looking for a quick lunch, a light dinner, or a comforting appetizer, this zucchini soup has got you covered. Ladle the soup into bowls and garnish with fresh herbs, add a few crispy bread croutons, or a drizzle of chilli oil or extra virgin olive oil if desired. If you are not vegan, then grated parmesan or cheddar taste so good in this warm soup. This soup stores well in the refrigerator for up to 5 days. To reheat, simply warm it on the stove over medium heat or in the microwave until heated through. Add a splash of coconut milk or stock while reheating.