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A bowl of soup with garnish on a grey background.
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3-Ingredient Vegan Zucchini Soup

Ready in 20-minutes this creamy zucchini soup is deliciously smooth with only 3-ingredients. If you are looking for a quick and tasty weeknight meal, this is it. Check out the 3-ingredient zucchini soup web story.
Course Main, Soup
Cuisine Soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 bowls
Calories 251kcal

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 20-25 minutes or until the cashews are tender and break between your fingers.
  • 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. 

Notes

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.
Does this soup freeze?
It does! 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. Give it a good stir before re-heating it on the stovetop or in the microwave.
How long with the soup keep in the fridge?
Around 3-4 days. Keep it covered and give it a good stir before heating it up on the stovetop or in the microwave.
My soup is a bit grainy...
This zucchini soup should be smooth and silky. If you are using older cashews cook the soup for longer, around 30 minutes. When ready, the cashews should easily break apart between your fingers.

A high powered blender makes short work of this soup. If your blender isn't super powerful, blend the soup in batches and really blend it.

Nutrition

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