Vegan Zucchini Soup

This is the best vegan zucchini soup recipe! It’s quick and easy to make in less than 30 minutes and this healthy soup is smooth and creamy thanks to the coconut milk and cashews. The zucchini paired with basil and thyme gives this soup an incredible flavour. Not only is this soup vegan but it’s also dairy free, Paleo and Whole30 compliant.

Why you will love this recipe:

• This dairy free zucchini soup is so simple! Not only will the whole family love this recipe but it’s quick and easy to make and takes less than 30 minutes from start to finish.
• This creamy zucchini soup freezes really well so is perfect for meal prep.
• Dietary restrictions? No problem! This vegetarian zucchini soup is also gluten free, Whole30 and Paleo compliant!
• This creamy vegan zucchini soup is made with pantry staples and has some surprise ingredients including cashews and coconut milk to make it even more rich and creamy.
• This soup is made with no cream so it’s dairy free and lactose free.
• It’s made in just one pot so the clean up is so simple.
• If you love zucchini recipes you will also love this easy courgette salad recipe.

Key ingredients and substitutions:

• Zucchini – The star of this show! Fresh zucchini is one of my favourite vegetables. It’s super versatile and takes on a wonderful flavour when cooked or baked. I recommend using fresh zucchini or fresh courgettes to make this healthy courgette soup.
• Raw cashews – it might sound odd to put cashews in soup, but when blended they help give this soup the most rich and creamy texture.
• Coconut milk – coconut milk and cashews combine perfectly to give this soup the most rich and creamy flavour. I recommend using full fat coconut milk for this vegan creamy zucchini soup. If you can’t have coconut milk you can use cashew milk instead.

How to make this recipe:

Step one:

First, in a large stock pot over low heat, melt the oil and add the onion and garlic and cook for a few minutes until the onion is translucent.

Step two:

Next, add the chopped zucchini to the pot and continue cooking over low heat, stirring frequently, until the zucchini softens (~7-10 minutes).

Step three:

Now add the vegetable broth, spices, coconut milk, and cashews to the pot and simmer for another 15 minutes.

Step four:

Lastly, turn off the heat and then using your immersion blender, blend the soup until it’s smooth. Let the soup cool for a few minutes, then serve and enjoy!

Chef’s tips and variations:

• Instead of coconut milk you could use cashew milk or almond milk.
• Feel free to swap the herbs in this soup to give it a different flavour. 
• The cashews help give this soup an extra creamy, silky flavour but if you prefer to leave them out simply double the coconut milk instead (use 1 cup instead of 1/2 cup).
• If you aren’t vegan you could use bone broth or chicken broth instead of vegetable broth. 

How to store:

• Store this soup in the fridge in an air tight container for up to 7 days.
• This soup freezes really well – I love freezing them in single sized portions using these Souper Cubes.

Frequently asked questions:

Other recipes you will love:

• Pumpkin and Sweet Potato Soup
• Vegan Cream of Mushroom Soup
• Vegan Cauliflower Soup
• Vegan Shrimp
• Vegan Sun-Dried Tomato Pasta

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