Description
A creamy and vibrant zucchini soup made with fresh zucchini, aromatic herbs, and a touch of lemon juice, blended smooth with cashews for richness. This comforting soup is perfect as a light lunch or starter and showcases simple ingredients with fresh flavors.
Ingredients
Units
Scale
Main Ingredients
- 2 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 4 medium zucchini (1 1/2 to 2 pounds), skin on, ends trimmed, halved lengthwise, and sliced
- 3 cups vegetable or chicken broth, or more as desired for a thinner texture
- 1/4 cup raw cashews
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh herbs (dill, basil, or parsley work great), plus more for garnish
Instructions
- Heat the oil and sauté onion: Heat the olive oil in a large pot over medium-high heat. Add the finely chopped onion and sauté for 4 to 5 minutes until the onion is softened and translucent.
- Add garlic and cook briefly: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add zucchini, broth, cashews, salt, and pepper: Add the sliced zucchini, vegetable or chicken broth, raw cashews, kosher salt, and ground black pepper to the pot. Bring everything to a boil.
- Simmer until zucchini is tender: Reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes until the zucchini is soft and cooked through.
- Add herbs and lemon juice, then blend: Stir in the chopped fresh herbs and fresh lemon juice. Use an immersion blender to blend the soup until smooth directly in the pot, or carefully transfer the soup in batches to a high-powered blender and blend for 15 to 30 seconds until creamy and smooth.
- Serve and garnish: Ladle the zucchini soup into bowls. Garnish with a drizzle of olive oil and extra fresh herbs for a vibrant finish. Serve warm.
Notes
- Use a high-powered blender for the smoothest texture, or an immersion blender for a slightly chunkier consistency according to preference.
- If the soup is too thick, add extra broth or water to reach the desired consistency.
- Raw cashews add creaminess; for a nut-free version, you may omit or substitute with silken tofu or cooked potatoes.
- Fresh herbs such as dill, basil, or parsley can be varied or combined for different flavor profiles.
- For added richness, finish with a swirl of cream or coconut milk if desired.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
