Creamy Zucchini Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons extra virgin olive oil
02 -
1 small yellow onion, finely diced
03 -
2 fresh garlic cloves, minced
→ Main Components
04 -
4 medium fresh zucchini (about 1½-2 pounds), ends removed, halved lengthwise and sliced
05 -
3 cups quality vegetable or chicken stock (add more for thinner consistency)
06 -
¼ cup raw cashews for creaminess
→ Seasonings & Finishing Touches
07 -
1 teaspoon kosher salt
08 -
¼ teaspoon freshly ground black pepper
09 -
2 tablespoons bright fresh lemon juice
10 -
2 tablespoons freshly chopped herbs (dill, basil, or parsley work beautifully)
11 -
Extra fresh herbs and olive oil for serving
# Instructions:
01 -
Warm the olive oil in a spacious pot over medium-high heat. Toss in the diced onion and let it sauté for about 4-5 minutes until it becomes wonderfully soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
02 -
Add the sliced zucchini, broth, cashews, salt, and pepper to the pot. Bring everything to a gentle boil, then reduce the heat to low. Cover and let it simmer peacefully for 15-20 minutes, until the zucchini pieces are perfectly tender.
03 -
Stir in the fresh herbs and bright lemon juice. Using an immersion blender, carefully blend the soup until it reaches a smooth, velvety consistency. Alternatively, transfer the soup in batches to a high-speed blender and pulse for 15-30 seconds until silky smooth.
04 -
Ladle the creamy soup into warmed bowls. Finish with a generous drizzle of good olive oil and a sprinkle of fresh herbs for a beautiful presentation and extra flavor.
# Notes:
01 -
This soup is perfect for using up abundant summer zucchini and makes a light, satisfying weeknight meal
02 -
A high-powered blender will give you an ultra-smooth texture, while an immersion blender creates a slightly more rustic consistency - both are delicious
03 -
The raw cashews add incredible creaminess without any dairy, making this naturally vegan-friendly