As the summer sun graces us with its warmth, there’s nothing quite like a bowl of light, refreshing soup to complement the season. Today, I’m excited to share with you a recipe for Vegan Zucchini Corn Soup. This vibrant dish is not only packed with nutrients but also bursts with flavors that celebrate the best of summer produce.

VEGAN ZUCCHINI CORN SOUP

Cook Time: 15 minutes
Prep Time: 10 minutes
Total Time: 25 minutes
Serving Size: 2 cups
Total Servings: 3

Ingredients:

3 cups corn, frozen, or fresh
1 large zucchini, cut into quarters
1 medium russet potato, about 1/2 cup, cut in bite-sized pieces
1/2 cup diced onion, about a 1/2 large onion
1 medium carrot
1 large celery stalk
3 garlic cloves
2 tbsp nutritional yeast
1/2 tsp dried thyme
1 tsp dried parsley
1/4 tsp dried dried basil
1/4 tsp paprika
3 cups vegetable broth (I use Better than Bouillion)
1/4 cup raw cashews

Directions:

1. Pour boiling water over the raw cashews.
2. Cut the vegetables.
3. Prepare the spices in a small bowl or container.
4. Heat the oil on medium heat and add the onions, carrots, and celery. Cook for 2-3 minutes until the onions are translucent.
5. Add the garlic and cook for 30 seconds until fragrant.
6. Add the nutritional yeast, spices, potatoes, zucchini, and vegetable broth and cook for about 10 minutes until the potatoes are fork tender.
7. Turn off the heat. Blend 2 cups of the soup, 1 cup of water, and the cashews for 3-4 minutes to ensure the cashews are well-blended and come out smooth.
8. Add the mixture to the pot and stir.