Cashew Zucchini Soup

Lunch

Cashew Zucchini Soup

Creamy soups can be made healthier by swapping out the cream for nuts.  Nuts like cashews offer a significant dose of heart-healthy monounsaturated fats with much less saturated fat than cream. It’s a simple swap that boosts nutrition without compromising taste. Like my Velvety Kabocha Squash Soup recipe, this is a pureed soup. The cashews and vegetables are all blended together making this recipe quick, easy and fuss-free.

Cashew Zucchini Soup

Print recipe
  • 4 Servings
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Calories: 117

Nutrition

Serving Size
395g

Servings
4

Calories
117

Carbohydrates
11g

Total Fat
5.5g

Protein
6g

Sodium
137mg

Fiber
4g

Ingredients

  • 1/3 cup raw cashews
  • 3 large zucchini, chopped
  • 2 large celery ribs, chopped
  • 1 large carrot, peeled and chopped
  • 3 garlic cloves, skin removed
  • 1 can (14.5 ounces) vegetable or chicken broth
  • salt
  • ground black pepper

Directions

  • Step 1

    Soak cashews in water for one hour. Drain water.

  • Step 2

    Fill a medium size pot about one inch deep with water. Place over high heat. Once the water is boiling, add zucchini, celery, carrot and garlic to the pot. Turn down heat to medium-high. Cover and steam for about 5 minutes.

  • Step 3

    Add a pinch of salt and pepper to the vegetables. Add vegetables with remaining water from steaming to a blender or Vitamix.

  • Step 4

    Add drained cashews and broth to the vegetables. Cover and blend until completely pureed.

  • Step 5

    Add soup back to the pot and heat on medium to warm before serving.

Time Saving Tip

Step one can be done in advance. This step is not included in the recipe prep time.

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