Vegan Creamy Zucchini Spinach Soup
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 servings
 
Ingredients
  • 1½ cups raw cashews
  • 2 tbsp. olive oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 large zucchini, chopped
  • 10 oz. fresh spinach
  • 3 cups vegetable broth
  • 1½ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • ½ tsp. dried ground thyme
Instructions
  1. Place cashews in a bowl and cover with water. Soak overnight. Drain and rinse the following day when you're ready to make the soup.
  2. Heat olive oil in a large pan. Add onion and garlic and saute until tender. Add zucchini and saute until tender. Add spinach and cook until wilted.
  3. In a high-speed blender, puree cashews with 1 cup of the vegetable broth.
  4. Add the zucchini/spinach mixture and puree again. You can also use an immersion blender, and depending on the size of your blender, you may need to puree the soup in batches.
  5. Return the soup to the pot with the remaining vegetable broth. Add salt, pepper, and thyme. Taste and add more salt and pepper as desired.
  6. Soup is delicious enjoyed warm or cold and freezes well!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/vegan-creamy-zucchini-spinach-soup/