Why wait until the Fall or Winter to warm up with some delicious soup? This Cream of Kale Zucchini creation is one of my all-time soup du jour faves, because it’s packed with loads of nutrients and it delivers a delightfully rich, bright flavor.

Oh and fun fact: Green vegetables, such as zucchini and kale, not only help strengthen your immune system they’ve also been shown to prevent wrinkles! How ’bout them apples? Or kale…


Vegan, dairy-free, gluten-free, refined oil-free

Recipe by Jentry Lee Hull adapted from Avocado Pesto

Yields 6-8 servings


  • 1 small onion, diced
  • 3-4 small zucchini squash (or summer squash), cut into chunks (leave skin on)
  • 4 cloves garlic, minced
  • 3 cups vegetable broth + more to sauté, if needed
  • 1-15 oz. can light coconut milk*
  • ¼ cup raw cashews
  • 3 handfuls curly green kale, leaves removed from stems and torn into pieces
  • 3-4 Yukon Gold potatoes, cooked and diced*
  • ½ cup cooked chickpeas
  • pinch of salt
  • pinch of cayenne


  • In a large pan over medium heat, sauté onion (with water or broth) for about 3-5 minutes, or until caramelized.
  • Incorporate zucchini chunks and cook another 5 minutes, or until zucchini is golden brown and tender.
  • Add minced garlic, stir and cook for another minute.
  • Stir in veggie broth, coconut milk and cashews. Bring to a gentle boil, then reduce heat, partially cover and let simmer on low for about 15-20 minutes. Stir occasionally.
  • Keep mixture on low heat and fold in kale leaves. Cook for 1 minute or until kale is bright green and tender.
  • Remove from heat, let cool for 20 minutes. Transfer in batches to high-powered blender.  Blend until creamy and smooth.
  • Transfer creamy soup back to large pot, on low-medium heat, and add cooked potatoes and chickpeas.
  • Season with salt and pepper.
  • Transfer to serving bowls, garnish and enjoy
  • Topping ideas:


  • ½ cup plant milk
  • 1 cup raw cashews (soaked for at least 1 hr. and drained)
  • 1 Tbsp. apple cider vinegar
  • 2 Tbsp. fresh lime or lemon juice
  • pinch of pink salt
  • pinch of cayenne


  • In a high-powered blender, combine all ingredients and blend for 1-2 minutes, or until creamy and smooth.


  • I recommend steaming the potatoes beforehand. If you’re short on time, leave the potatoes out and add more chickpeas.
  • If you’re looking for a creamier soup, try adding cooked potatoes before blending.
  • If you’re allergic to coconut milk or don’t like the flavor, try another plant milk (i.e. cashew milk, soy milk, almond milk).


Thrive on,

Coach Jentry