Making soup is one of my favorite things to do when the weather turns cool. And I always make huge batches so I can give some to my mom (she loves soup more than I do!) and still have enough for myself for the week. The best part about soup is that I can make something delicious with any veggies I have on hand + some type of fat + some type of acid + salt and pepper. It’s like a tasty math equation! This + that + this = delish!
This thick and Creamy Zucchini and Broccolini Soup is made with zucchini, broccolini, onions and cilantro…the fats are cashews and coconut milk…and the acid is lemon juice. Nutritional yeast adds some umami. All in all this soup is rich and creamy, bright and filling.
Here’s how I make my Creamy Zucchini and Broccolini Soup…
I start by soaking some raw cashews in hot water while I roast the zucchini, broccolini, onions and some garlic at 400F for about 25 mins.
Next I drain the water from the cashews, and put them in my Cuisinart food processor along with some cilantro and the roasted veggies. I process them a bit and then add 2 cups of stock and continue to blend it until it is my desired consistency.
Once smooth, I pour it into a large pot (I’m using my Le Creuset cast iron dutch oven that I got for Christmas from hubby!) and added some nutritional yeast, lemon juice, full fat unsweetened coconut milk, ½ cup of stock, salt and pepper to taste.
If you prefer your soup really smooth, allow the soup to COOL and then process some or all of the soup in a blender and then add it back to the pot. And if you are really fancy, garish it with edible flowers. 😉
Just remember…if you are doing a Whole30, you’ll need to add a protein and maybe some fat to make this decadent soup fit the meal template!
- 1 cup of raw cashews
- 2 medium zucchinis, sliced
- 2 bunches broccolini, ends trimmed
- 1 yellow onion, sliced
- ½ Tbs garlic, sliced or minced
- 1 Tbs olive oil or avocado oil
- Large handful of cilantro
- ¼ cup of nutritional yeast
- 3 Tbs of lemon juice
- ½ cup full fat coconut milk
- 2 ½+ cups vegetable stock, separated
- Salt and pepper to taste
- Pre-heat the oven to 400F.
- Place the zucchini, broccolini, onions and garlic on a parchment paper lined baking sheet. Drizzle the veggies with olive oil, sprinkle with salt and pepper, toss to coat the veggies and then roast for 25-30 mins.
- While the veggies roast, cover the raw cashews with hot water and let them soak.
- When the veggies are done, drain the cashews and add them into the food processor along with the roasted veggies, cilantro and 2 cups of stock and process until smooth (about 5 minutes).
- Transfer the blended veggie mixture into a large stock pot and add the nutritional yeast, lemon juice, coconut milk, ½ cup of stock, salt and pepper to taste.
- Heat at medium/low heat until warmed through.
If you prefer your soup smooth, allow the soup to COOL and then process some or all of the soup in a blender and then add it back to the pot.
You can also add some additional stock or water to thin the soup.