Creamy Zucchini and Corn Soup (Vegan)
Recipe type: Soup
Serves: 6
Creamy, delicious, and packed full of health!
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 4-5 medium zucchini, chopped (can sub chopped potatoes for half the zucchini if desired)
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 6 cups vegetable broth
  • ¼ cup raw cashews
  • 1 tsp dried rosemary
  • 4 cups baby spinach
  • 2 cups frozen corn, defrosted
  • ¼ teaspoon black pepper or to taste
  1. Add onion, garlic, zucchini, basil, thyme, oregano (but not the rosemary) and vegetable broth to a deep, large soup pot.
  2. Bring to a boil, reduce heat and simmer until zucchini is tender, about 25 minutes.
  3. Pour into a high powered blender in batches, adding a handful of the raw cashews and portion of the dried rosemary to each batch, and blend until smooth and creamy.
  4. Return soup to the pot, add corn and baby spinach, and heat through. Season with black pepper.
Recipe by Super Veggie Mom at

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