Creamy Herby Zucchini Soup

This summery soup is bright with vibrant herbs that pair perfectly with the delicate flavor of zucchini. Cashews are used to thicken the soup, along with an optional splash of heavy cream at the end. If you’d like to make this soup vegan, omit the heavy cream and yogurt and add another ½ to ⅔ cup of cashews instead. A perfect light lunch or dinner starter, this soup is equally delicious served chilled.

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Serves 4

INGREDIENTS

2 tbsp olive oil
1 small yellow onion, chopped
1 garlic clove, sliced
3 cups vegetable broth
⅓ cup cashews
3 medium zucchini, cut into ½” pieces
½ cup mix of roughly chopped dill, mint and parsley, plus more for garnish
⅓ cup heavy cream (optional)
½ cup Greek yogurt, for serving
Kosher salt and freshly ground black pepper

METHOD

In a medium soup pot or Dutch oven over medium heat, add olive oil along with onion and garlic and sauté for 2-3 minutes or until softened and just golden brown in spots. Season with salt and pepper. Add zucchini and sauté for 2-3 minutes stirring often until softened and starting to turn golden brown in spots. Add cashews and broth and mix to combine. Simmer—covered—for 15 minutes. Turn heat off and add herb mix, then use an immersion blender (or carefully transfer to a blender) to purée until smooth. Stir in heavy cream and season with salt and pepper.

To serve, ladle soup into bowls, finish with a dollop of Greek yogurt and a glug of finishing olive oil, garnish with herbs and serve.