Last updated on June 4th, 2020 at 10:37 am
Fun fact; I spend most of my days chasing my own arse. I am not what you would call an organised person so recipes like this 3-ingredient vegan zucchini soup have saved my vegan bacon many times. If, like me, you need an arsenal of easy and super quick family-friendly recipes to get through the week, this recipe is for you.
My Goodness Kitchen is my pretty, well-lit and orderly corner of the Internet. It’s a selfie after I’ve had my hair done and applied a filter, you know? It may not sound terribly inspiring but it is the truth. I don’t live in the Internet and I have no filter or soft lighting following me around like a cloud.
Like every adult walking the earth, my life is messy. Blessed, but messy. Beautiful, but messy. Bountiful, but oh-I-just-stepped-in-my-dog’s-poop-again messy.
To successfully navigate my beautifully messy life I’ve had to cultivate a few talents. One, I can multi-task like a mad woman (turns out you can wash the dog and shower at the same time) Two, I can listen to two discussions at the same time and take in most of both. And three, I have learned the value in creating ridiculously simple, quick vegan recipes.
On the days I’ve worn my pants inside out and forgotten to pack my kid’s lunch, these recipes have saved my sanity. Inspired by Dana at The Minimalist Baker, if it has less than 10 ingredients or is ready in under 30 minutes, it belongs in your arsenal. This vegan soup might be the quickest and simplest in mine.
While today we are making my 3-ingredient vegan zucchini soup, the base of this recipe is essentially a 3-ingredient vegan soup recipe where you insert your choice of vegetable [here]. Want pea soup? Use 3 cups of peas. Prefer cream of tomato? Adding a kilogram of freshly roasted tomatoes will work great. Cauliflower too.
So, what’s in this 3-ingredient soup?
For this zucchini vegan soup, the ingredients are simple. Cashews, vegetable stock and zucchini. I also season with salt and pepper to taste (I am not counting them as ingredients because…well, they’re salt and pepper) and occasionally add a dollop of vegan butter but the base is – cashews, stock, vegetable. 1 cup of raw cashews to 3 and a half cups of stock and 1 kg of peeled zucchini.
Cook in a pot until the zucchini is tender, around 15 minutes, and blend with sea salt and pepper. Add butter if you’re feeling decadent which I often am but if I can’t be bothered walking to the fridge, I don’t. It really is that simple.
This 3-ingredient vegan zucchini soup is:
- deliciously creamy from the cashews,
- light from the zucchini and
- ready in less time that it takes to get a pizza delivered.
Top with fresh greens and crunchy seeds or simply serve with crusty bread – this vegan soup works both hot or cold. Whatever floats your boat and saves your sanity. Enjoy.
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More super simple vegan recipes:
- Quick Creamy Lemon Orzo
- 1-Pot Creamy Tomato Vegan Pasta
- 5-Ingredient Pumpkin Lentil Soup with Ginger
3-INGREDIENT VEGAN ZUCCHINI SOUP
Ingredients
- 1 cup raw cashews
- 3 ½ cups vegetable stock
- 1 kilogram peeled zucchini roughly chopped
- sea salt optional
- pepper optional
- 1 tbsp vegan butter spread optional
Instructions
- Combine the cashews, stock and peeled zucchini in to a medium soup or saucepan over medium heat and bring up to a simmer.
- Reduce heat to low and cook for 15 minutes or until the cashews and zucchini is tender.
- Remove from the heat and carefully transfer the soup to a blender. Season with salt and pepper and add the vegan butter (if using). Blend until the soup is completely smooth to serve. You may have to blend in batches depending on the size for your blender.
Nutrition
This was fabulous! I got lazy though and never used the vitamin . Using my immersion blender was perfect and not lumpy at all. thanks
Perfect! Anything that makes things easier is always good. I am so glad you like this soup, Susan. I love it too. I love how clean and simple the recipe is. Thanks so much for taking the time to write. Have a great day, Amanda x.
This soup is absolutely delicious! Thank you for the recipe. I will definitely be making it again!
Fantastic Julia! Thank you for letting me know. I love how simple this recipe is. Makes dinner that little bit easier, yes? A,x.
This soup is a staple for our house. So delicious.I previously asked if the courgette had to be peeled, I’ve tried it both ways and it’s definitely worth the effort of peeling. Occasionally I add a handful of spinach or two before blending and it’s so good. I’ve also served with basil oil (as per another comment) and it’s incredible.
That’s so great Helen. Thanks for taking the time to write – it means so much. This recipe is such a handy one to have when you’re busy or just need something simple. I love the splash of basil too – so good! Have a great day.
I found this when I searched for “cauliflower kale zucchini basil soup” and it looks delightful, however I am dealing with gastroesaphageal reflux disease (GER) and even though it lacks onions and garlic (do you have ANY idea how hard it is to find vegan soups that do not have those 2 things, or tomatoes, or spicy spices? Oof), I need to limit and eliminate fatty/fried foods so no cashews for me, certainly not in this quantity. Do you think cauliflower would work as as substitute for the cashews?
Hi Amelia, Oh, that must be so frustrating! You could try cauliflower or a potato – 2 largish, peeled and cubed – and a dash of dairy-free milk – you could even try coconut milk (maybe a 1/4 cup). I would put the potato or cauliflower in the stock first and cook it for around 7 minutes and then add the zucchini. When everything is cooked through, add the milk. Stir it through and remove it from the heat and when it’s cool enough to blend, blend away. I don’t think it will be quite as creamy as with the… Read more »
That sounds wonderful–thank you!!!
You’re so welcome. I hope it all works out. 🙂
I made this with 12 ounces of cauliflower, prepared how you suggested in your response above and though I completely forgot to add any milk, I liked how it turned out. It’s light and tasty. I am finding that I like to add non-blended things to it, like chopped, slightly steamed (wilted) kale (might try it with spinach, bet it would be good that way, too). If you feel inspired to try it yourself and write it up as another recipe, it might help a lot of folks like me (this is not the sort of thing I do). Thank… Read more »
Yay! I am so glad it worked out. That’s awesome. And you’re right I should add a nut-free version to the recipe. Thanks Amelia!