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+ servings
overhead view of a bowl of creamy Zucchini soup

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.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Vegan Soup Recipes
Cuisine European
Servings 4

Ingredients
 
 

  • 3 medium zucchini
  • 1 potato ~9 oz
  • 1 carrot
  • 1 onion
  • 1 clove garlic
  • cup raw cashews
  • tsp black pepper
  • 1 ½ tsp salt
  • ½ bunch fresh dill chopped, optional

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.