Creamy Zucchini and Broccolini Soup (Paleo, Vegan, Vegetarian, Whole30)
Author: 
Recipe type: Soup
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Creamy, hearty and bright...this soup will warm your stomach and your heart!
Ingredients
  • 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
Instructions
  1. Pre-heat the oven to 400F.
  2. 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.
  3. While the veggies roast, cover the raw cashews with hot water and let them soak.
  4. 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).
  5. 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.
  6. Heat at medium/low heat until warmed through.
Notes
If, however, you hate cilantro, leave it out or use basil.

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.
Recipe by Whole Paleo Eats at https://wholepaleoeats.com/2018/10/08/creamy-zucchini-and-broccolini-soup-paleo-vegan-vegetarian-whole30/