Creamy Zucchini Soup

This Creamy Zucchini Soup is quick and easy to make. It is loaded with veggies and is so flavorful with a rich and silky texture. This healthy soup is ready in less than 30 mins and is vegan, oil-free, dairy-free, and naturally gluten-free.

The recipe for this creamy zucchini soup is plant-based (no eggs, dairy-free).

Whole cashew nuts, no added oil, naturally gluten-free, vegan!

The freshness of the zucchini and the creamy texture from cashew nuts give the soup the finishing touch!

Simple Whole Food ingredients

This Creamy Zucchini Soup is so healthy as it is free of oil, made with only whole plant food ingredients. It is ready in less than 30 mins and with 6 simple ingredients (without salt and pepper).

• Veggies – zucchini, potato, onion, carrot, garlic
• Spices – you will need mainly salt and pepper. I love to add some fresh chopped dill as it combines perfectly with the zucchini flavor, however, it is optional.
• Cashews – use plain raw cashews with no added salt, sugar, or oil

For Optimal Weight & Health

Made with 100% whole natural plant ingredients to keep you healthy and lean.

Cashew nuts provide those healthy Omega-3 fatty acids that are bound with fiber and help you lower your cholesterol level.

Onions and garlic are allium veggies that are rich in antioxidants and boost your immune system as well.

If you serve this creamy zucchini soup with cooked buckwheat it will keep you full for longer and stop overeating as it is rich in complex, healthy carbohydrates.

How to make creamy zucchini soup

This quick and easy Creamy Zucchini Soup is definitely one of our favorites! It is a must-try at home as it is soo easy to make and requires only 2 simple steps to follow.

Step 1: Chop the peeled zucchini, potato, carrot, and onion into large pieces. Place them in a pot together with the garlic clove. Cover with water, bring to a boil, and cook for 20 mins.

Strep 2: Once cooked, put the veggies and cashews in a blender. Add 2 cups of broth (from the cooked veggies), season with salt and black pepper and blend for 5 mins or until creamy.

Enjoy your Creamy Zucchini Soup sprinkled with some fresh fill on top. It combines perfectly with the zucchini flavor and makes the soup even more flavorful.

USEFUL TIPS

• You can change the thickness of the soup by adding more or less vegetable broth according to your taste.
• Keep the rest of the broth from the cooked veggies in a jar in the refrigerator and use it for another dish later.
• Enjoy this creamy soup with some croutons, cooked chickpeas, steamed veggies, or boiled buckwheat to keep you full for longer.

This Creamy Zucchini Soup is:

• Plant-based (vegan)
• Whole food
• Gluten-free
• Oil-free
• Healthy
• Comforting
• Satiating
• Ready in less than 30 mins
• So creamy and delicious
• Perfect vegan lunch or dinner

How to store

I find soups so convenient to make. You can prepare a big batch and eat many times. You cook them once and then freeze part of it or eat the rest over the next few days.

You can store this delicious Creamy Zucchini Soup in the refrigerator for up to 4 days.

Want more healthy plant-based soup recipes

• Healthy Vegan Oat Balls Soup
• Curried Sweet Potato Parsnip Soup
• Cauliflower Couscous Soup
• Creamy Butternut Squash Soup
• Healthy Carrot & Curry Cream Soup
• Hearty & Fresh Broccoli Chickpea Soup
• Easy and Healthy Sunflower Seeds Soup
• Creamy Parsnip & Cashew Soup

If you give this Creamy Zucchini Soup a try, I’d really appreciate a comment and rating below. Also, don’t forget to tag me in your Instagram or Facebook post with @wellnessdove and #wellnessdove.

Creamy Zucchini Soup

Venelina Dove M.D.

This Creamy Zucchini Soup is quick and easy to make. It is loaded with veggies and is so flavorful with a rich and silky texture. This healthy soup is ready in less than 30 mins and is vegan, oil-free, dairy-free, and naturally gluten-free.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Vegan Soup Recipes

Cuisine European

Servings 4

Ingredients

 

1x2x3x

• 3 medium (780 g) zucchini
• 1 (260 g) potato, ~9 oz
• 1 (100 g) carrot
• 1 onion
• 1 clove garlic
• ⅓ cup (50 g) raw cashews
• ⅛ tsp black pepper
• 1 ½ tsp salt
• ½ bunch fresh dill, chopped, optional

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Instructions

 

• Chop the peeled zucchini, potato, carrot, and onion into large pieces. Place them in a pot together with the garlic clove. Cover with water, bring to a boil, and cook for 20 mins.
  
• Once cooked, put the veggies and cashews in a blender. Add 2 cups of broth (from the cooked veggies), season with salt and black pepper and blend for 5 mins or until creamy.
  
• Put the soup back in the pot. Serve with cooked buckwheat and fresh chopped dill.
  

Notes

• See the step-by-step photos in the blog post above for more visual instructions.

• You can change the thickness of the soup by adding more or less vegetable broth according to your taste.
• You can keep the rest of the broth in a jar and use it for another dish later.
• Another option for serving is with croutons or cooked chickpeas.

Tried this recipe?Let us know how it was!