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Zucchini Soup
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Creamy Zucchini Soup

Prep Time5 mins
Cook Time35 mins
Total Time1 hr 10 mins
Course: Lunch
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.