Zucchini Soup
For the Creamiest Comfort Ever!

Original recipe adapted from         Dr. Joel Fuhrman

Why eat Zucchini Soup?  In addition to being smooth, creamy it is delicious and it aids in lowering cholesterol, contributes to cancer prevention, promotes prostate health, is an anti-inflammatory, a heart attack and stroke preventative, lowers blood Pressure and is high in Manganese.

And if those aren't reasons enough, it is fun to make and beautiful!

This recipe serves 4, doubles easily and can be made in 30 minutes.

Let's Get Cooking!

Before you begin, it's a good idea to measure and prepare your ingredients to make the cooking process go smoothly.


1 large Onion, medium dice

3 Garlic Cloves, minced

5 medium Zucchini, medium dice

1 tsp Basil, dried

1/2 tsp Thyme, dried

1 tsp Herbs de Provence

4 C Vegetable Broth*

1/4 C raw Cashews, soaked**

4 C Baby Spinach

2 C Corn, fresh or frozen

1/4 tsp Pepper, more to taste

Pinch of Salt

*Everything always tastes better if it's homemade, but if you don't have any made, the store bought is fine. Just look for low sodium.

**Soak cashews in water for at least two hours.  Overnight is the best.  They soften and when processed turn creamy.

We keep 1 C soaked cashews in our frig at all times!

Spray a large soup pan with Olive Oil (good quality) and over medium high heat saute the onions and zucchini, moving them around in the pan constantly (stirring).  When the onions begin to soften add the garlic, basil, thyme, and herbs de Provence. Continue stirring gently.  Spray a bit more Olive Oil if necessary to prevent sticking.  When well combined and fragrant, add 3-1/2 C of vegetable broth, bring to a boil and immediately reduce to a rapid simmer. Simmer until ingredients are tender.

Place soaked cashews and the remaining vegetable broth into your high powered blender (or, food processor) and process until smooth and creamy (it looks like cashew milk).  Add the cooked mixture (in batches if necessary) and process until smooth.  Return to soup pan over low heat.

Stir in the spinach and corn and continue to warm until the spinach has wilted.  Spoon into bowls and garnish with Chow Mein Noodles, if desired.

We have found this soup so healthy, creamy and delicious that we make it as a sauce for Quinoa Pasta adding diced tomatoes and sauteed mushroom.  It is so rich and smooth that it's hard to believe that there isn't any cream in it.   

Buon Appetito!

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