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…

CREAM OF KALE ZUCCHINI SOUP

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

Recipe by Jentry Lee Hull adapted from Avocado Pesto

Yields 6-8 servings

SOUP INGREDIENTS

  • 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

SOUP METHOD

  • 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:

CASHEW CILANTRO SOUR CREAM INGREDIENTS

  • 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

CASHEW CILANTRO SOUR CREAM METHOD

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

NOTES

  • 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