Creamy Zucchini Soup


  • 2 medium onions, chopped
  • 4 cloves garlic, chopped
  • 4 medium zucchinis, chopped
  • 1 cup spinach leaves
  • 1 large potato
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 4 cups low-sodium vegetable broth
  • ¼ cup raw cashews
  • Black pepper, or to taste


  • Add onion, garlic, zucchini, spinach, potato, basil, thyme, oregano, and vegetable broth to a large soup pot. Bring to a boil, reduce heat, and simmer for about 20 minutes.
  • Pour into a food processor or high-powered blender.
  • Add the cashews and blend until smooth and creamy.
  • Return soup to the pot and bring to a simmer. Add water, if necessary, to adjust consistency. Season with black pepper.