- Cashew Substitution: If you're looking for a lower-calorie or nut-free option, you can substitute cashews with coconut cream or avocado to achieve a similar creamy texture.
- Vegan Version: This soup is naturally vegan, but if you prefer a non-vegan version, you can add a dollop of sour cream or Greek yogurt for extra richness.
- Consistency Adjustments: If you prefer a thinner soup, simply add more vegetable broth until you reach your desired texture. For a thicker soup, reduce the amount of liquid.
- Storage: This soup can be stored in an airtight container in the fridge for up to 4 days. To freeze, store it in freezer-safe containers for up to 3 months. Reheat gently on the stove, adding a little extra broth if needed.
- Flavor Boost: For an added depth of flavor, try sautéing a handful of spinach or kale with the onions and garlic, or sprinkle with fresh herbs like parsley or basil when serving.
Ingredients
Method
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onions and cook until soft and translucent, about 5 minutes. Add the minced garlic and sauté for another 30 seconds – just until fragrant.
- Cook the Zucchini: Add the chopped zucchini to the pot and stir to combine. Cook for 8–10 minutes, stirring occasionally, until the zucchini softens and releases some moisture.
- Blend the Soup: Add the vegetable broth and soaked cashews to the pot. Bring the mixture to a simmer and let it cook for another 5 minutes. Then, carefully transfer everything to a high-speed blender or use an immersion blender to puree until smooth.
- Season & Finish: Return the soup to the pot and stir in the thyme, lemon juice, salt, and pepper. Taste and adjust seasoning as necessary.
- Serve: Ladle the soup into bowls and garnish with a drizzle of olive oil or fresh herbs. Enjoy immediately!