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:
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 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!
What is the green drizzle on top of the soup?
Hi Kim,
I originally posted this recipe years ago and there was a green basil oil I used to drizzle over it but this version doesn’t have a that – just some micro greens and pumpkin seeds to texture. You could add a swirl of olive oil. 🙂
Has anyone tried adding nutritonal yeast to add a cheesy flavor?
Hi Ana,
I haven’t but I think it’s a great idea! Maybe start with a little and build up the flavour as you go. It sounds wonderful. A.
Does the courgette have to be peeled?
Hi Helen,
I began peeling the courgette because I had a stack of big ones where the skin was slightly bitter – peeling also gives a super creamy, light finish. Having said that my best friend doesn’t peel hers for this recipe but always uses small young courgettes. The older the vegetable, the more you can taste the skin in the soup. I hope that helps. Thanks for stopping by!