Warm up this winter with a bowl of creamy zucchini tomato soup. Loaded with vitamins and nutrients, this healthy soup is easy to make and perfect for a cold day. Plus, it’s vegan and gluten-free, so everyone can enjoy it! Ready to get started? Keep reading for the recipe.
1 cup diced carrots
1 cup diced celery
4 cups diced zucchini
1 large onion, diced
6 garlic cloves, minced
1 tsp dried thyme
2 bay leaves
sea salt & red pepper flakes, to taste
2 (28oz) cans crushed tomatoes
4 cups veggie broth
3/4 cup cashews, soaked in hot water
1 cup filtered water
How to Prepare
Soak your cashews for a few hours in a bowl of hot water.
In a large saucepan, sauté the carrots, celery, zucchini and onion. Once the onion is translucent and veggies are soft stir in the seasonings and cook for a few more minutes.
Add in the tomatoes and veggie broth. Stir well and bring it to a boil. Once boiling reduce to a simmer and cook for 30 minutes. Make sure the veggies are soft and tender.
Remove the bay leaves and then blend the soup either with an immersion blender or in batches with a regular blender until smooth. Pour back into the saucepan.
Make Cashew Cream: Then with your regular blender add the cashews and 1 cup of water. Blend until smooth and creamy. Pour the cashew cream into the soup and stir well.
Taste and adjust seasonings then enjoy!
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