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Vegan Zucchini Soup

Yields4 Servings

Vegan Zucchini Soup

 4 lbs Organic zucchini (about 8 medium-sized zucchini)
 2 tbsp Pepitas (pumpkin seeds)
 1 tsp Olive oil for pepitas
 4 tbsp Heaping raw creamy cashew butter
 4 Cubes vegetable bouillon. We recommend Edward & Sons Low Sodium Garden Veggie Bouillon Cubes
 Salt to taste
1

Cut the ends off the zucchini and cut into 2-inch sections. Place in large pot and cover with water. Add a pinch of salt. Boil covered until zucchini is soft.

2

Roast the pepitas on a baking sheet under the broiler until brown, or brown in a small pan in 1 tsp of olive oil.

3

Place half the cooked zucchini in a food processor. Add 1 cup water the zucchini boiled in, 2 bouillon cubes and 2 heaping tbsp raw creamy cashew butter. Blend until creamy. Add salt to taste. Transfer to a saucepan and repeat.

4

Keep the soup covered until you are ready to serve. You can reheat on low. Garnish with a drizzle of olive oil and toasted pepitas.

Nutrition Facts

Servings 0