Last updated on March 27th, 2020 at 05:26 pm

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.

two bowls of 3-ingredient vegan zucchini soup on a grey background

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.

a single bowl of 3-ingredient vegan zucchini soup from a 45 degree angle

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.

close up overhead image of a bowl of 3-ingredient vegan zucchini soup

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.

A close up overhead image of a cup of garnish

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More super simple vegan recipes:

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4.89 from 9 votes


Ready in 20-minutes this vegan zucchini soup is deliciously creamy and smooth with only 3-ingredients. If you are looking for a quick and tasty weeknight meal, this is it. 3 Ingredients!
Course Main, Soup
Cuisine Soup
Keyword 3 -ingredient vegan soup, Vegan Soup
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 bowls
Calories 251kcal
Author Amanda


  • 1 cup raw cashews
  • 3.5 cups vegetable stock
  • 1 kilogram peeled zucchini roughly chopped
  • sea salt optional
  • pepper optional
  • 1 tbsp vegan butter spread optional


  • 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. 


Calories: 251kcal | Carbohydrates: 20g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Sodium: 868mg | Potassium: 865mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1070IU | Vitamin C: 44.7mg | Calcium: 52mg | Iron: 3.1mg

This is the only 3-ingredient vegan soup recipe you will ever need. Ready in 20 minutes, this version is my 3-ingredient vegan zucchini soup.

About Author

Amanda Logan is a published cookbook author, recipe developer and food photographer based in Australia. She is a contributor to Nourish Australia magazine and has appeared in Thrive Magazine, Vegan Food and Living, The Zoe Report and The Australian Vegan Magazine.

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AmandaAnaHelen PageJoshua HowardHimalayanSalt Recent comment authors
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Has anyone tried adding nutritonal yeast to add a cheesy flavor?

Helen Page
Helen Page

Does the courgette have to be peeled?

Joshua Howard

5 stars
The easiest soup I’ve ever made! Healthy, yummy and vegan what can be better? Thank you!


5 stars
This looks so good. thanks for sharing the recipe.