Last updated on October 17th, 2020 at 08:55 am
Fun fact; I spend most of my days chasing my own butt. 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.
Originally posted July 27 2018. Updated with process images and text October 2020.
I live on good soup , not on fine words.
moliere
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 – 10 ingredients or less, baby!- I have 8 or 9 of these easy back pocket recipes. This soup might be the quickest and simplest of them all.
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.
Faqs
Do I have to peel the zucchini?
Yes and no. Sorry, it’s not a straight forward answer. I created this recipe when our builder gave me a bunch of zucchinis from his garden. They were huge and the skins were tough so I peeled them. If you can get your hands on small, young zucchini you can forgo the peeling. The larger a zucchini is, the older it is and the more tough and bitter the skin. My rule of thumb is, anything bigger than my hand I peel for this soup.
Can I freeze this soup?
You can! Because the soup is well blended it can be frozen without separating. Simply allow it to cool completely, transfer it to a freeze-safe sealed container and freeze for up to a month.
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More super simple vegan recipes:
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
I just got home from a really long day of work – I had a couple of zucchini in the fridge so I whipped up a quarter of a batch. DELICIOUS. I would normally grab something much less healthy after a day like today. Thank you, thank you. I actually think my boys would like this. Definitely going to cook it again soon, so easy.
Awesome, Kat. I love how easy this soup is too and I am so happy it made a long day a little easier for you, x.
I made this last night for house dinner and they could not believe it was so few ingredients (and didn’t have potato) and so good! It was really yummy and creamy, and though I couldn’t pull out the taste of zucchini from the mix, it was warm and wonderful. The soup was a little grainy (perhaps the cashews needed more time) but overall the texture was smooth and a little reminiscent of polenta.
I’d recommend and make again!
Hey Kelly, I am so happy you like the soup. I will say though, the texture is usually smooth and silky, not grainy at all. Polenta? Let’s see if we can fix that. What sort of blender do you have?A high-powered blender makes short work of this but any blender will work fine. Maybe blending it in batches will help. Also, make sure the cashews are cooked through on the stove. You should be able to literally break them apart easily with your fingers. Perhaps a slightly longer cook time is needed? I want you to have the FULL experience… Read more »
Just finished making. I can hardly contain myself from eating the entire pot! This zucchini soup is scrumptiously delicious. I highly recommend. I did however, modify, slightly. I put onions and garlic in mostly everything; I also added a stalk of celery. This is my first time on your website. Thanks Amanda
Welcome Lorraine! I am so glad you liked the soup and that you modified it. I love my recipes being a starting point for others to put their stamp on them. The garlic and celery sounds delicious. 🙂
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.