Creamy Zucchini Soup
Servings: 2
Calories: 173kcal
Ingredients
- 3 cups zucchini chopped
- 1 cup cucumber chopped
- 1 cup carrot chopped
- 1/2 cup onion chopped
- 2 clove garlic chopped
- 1/4 cup cashew/sour cream (scroll down to get the vegan cashew sour cream recipe)
- 3 cups vegetable stock
- 2 slices/rolls bread of your choice (optional, GF if needed)
Instructions
- Sauté onion and garlic on medium-high heat until onions are translucent.
- Add all other ingredients (except cream), cover, and cook for 30 minutes on medium-low.
- Add cream just before serving.
Notes
- Serve with a slice whole wheat, sourdough or gluten-free toasted bread.
- Double this recipe and freeze leftover without cream for later use.
- I topped mine with extra parsley, fried garlic, and red onion.
- CLICK HERE for the vegan sour cashew cream recipe.