Creamy Zucchini Soup

Creamy Zucchini Soup

I've been on a big soup kick the last two months in an effort to give my digestive system a bit of a break, and I've been eating about an 90% liquid diet.
It may sound daunting, but I've really enjoyed the comforting warmth that soups bring with the changing winter weather. --and my stomach has definitely benefitted from the period of rest, and not having to constantly work at processing more difficult to digest foods. 

Along with the digestive benefits, my soup kick has also been helping to save money on my grocery bill during this time of rising inflation, and I'm also not having to spend as much time in the kitchen, as making one big pot will feed me for a few days --it's really a win-win.

My favorite in the rotation right now is a Creamy Zucchini Soup that is deliciously filling, and also dairy-free!
 

Creamy Zucchini Soup

3 Zucchini
Vegetable Broth
2 tbsp Coconut Cream
Apple Cider Vinegar
Lemon Juice
Olive Oil
½ Onion
Garlic
Parsley
Cashew parmesan
Salt and pepper
  • In a soup pot, saute onions and garlic
  • Add in vegetable broth and chunked zucchini with skin on, bring to a boil and cook until zucchini is tender
  • Once fully cooked, mix together with an immersion blender
  • Add coconut cream, tablespoon of apple cider vinegar, 1/2 of a juiced lemon and salt and pepper/red pepper to taste, allowing time for flavors to meld together before serving
  • Top with parmesan, and a drizzle of olive oil

 

    Cashew Parmesan 

    Raw Cashews
    Garlic Powder
    Sea Salt
    • In a food processor, combine all ingredients, and chop until fine or powdery consistency is reached
    • Store in jar, or repurpose an empty spice shaker
    • Mix can be used on anything you'd top with traditional parmesan
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