Creamy Zucchini Soup ★★★★★2 reviews

This four ingredient soup is perfect for a cold winter's day. So simple and easy to make, and will impress the fussiest omnivores.


Serves 4

  • 3 large zucchinis
  • 300g / 10.6oz raw unsalted cashews
  • 2 – 3 handfuls of basil leaves
  • 2 litres  / 0.53 gallons liquid vegetable stock
  • Vegan parmesan (to serve)


  1. Soak the cashews in boiling water for 10 minutes. Set aside.
  1.  In a saucepan heat the vegetable stock, add chopped zucchini and cook until soft.
  2. Drain cashews and add to soup stock base. Add basil leaves and cook on low heat for a further 10 minutes.
  3. Blend with a hand mixer or in small batches in a blender.
  4. Sprinkle with vegan parmesan and toasted turkish bread on the side.

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Leave a Rating or Comment

  • no rating
  • Shannon
    5 March 2018

    I am not understanding how much stock. Is it 2 Liters? THX so much, asap please.

  • Martha ★★★★★
    26 June 2017


  • Bonnie Brown ★★★★★
    27 April 2017