Creamy Vegan Spring Soup

This lightened-up Creamy Vegan Spring Soup highlights some of spring’s fresh and delicious vegetables. And it’s great for weight loss!

Dear Mr. Woodchuck,

I peeked under my garden row covers a few days ago to find some of the most beautiful heads of lettuce I’ve ever seen. Wow, so crisp and sweet looking. You thought they were pretty too, huh?

Pretty enough to eat.

I’m glad you liked them, but could I interest you in the clover and the dandelions in the yard? You can have as many as you’d like.

Thank you for teaching me to be sharing and flexible, but we really, really like this soup, so, please leave the baby kale, summer squash, and zucchini for the two legged creatures who live in the house next to the garden. You know, the ones who like woodchuck stew. (Not really, but I’m pretty sure we could fine someone who does.)

Thanks,
Jennifer

Creamy Vegan Spring Soup

Tender summer squash and spring potatoes with baby greens and a delightful dairy-free cream come together to make this flavorful Creamy Vegan Spring Soup. It light, yet filling and satisfying.

This quick and easy recipe is gluten-free and can be prepared in less than 20 minutes. The freshness of spring in a warm, creamy, and comforting bowl of soup!

Creamy Spring Soup

This lightened-up soup highlights some of spring’s fresh and delicious vegetables.

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Cook Time 18 minutes mins

Course Soup

YIELD 4 servings

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Ingredients

• 2 medium yellow onions, diced
• 1 tablespoon olive oil
• 2 cups diced zucchini - (Be sure to use young and tender zucchini.)
• 2 medium yellow summer squash, diced small - (Be sure to use young and tender squash.)
• 1/2 cup raw cashews
• 3 cups water - divided
• 2 1/2 teaspoons granulated onion
• 1 teaspoon salt
• 2 medium or 3 small potatoes - peeled (if desired) and diced
• 6 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1/4 teaspoon dried oregano
• 1/8 teaspoon dried ground rosemary
• 2 cups (packed) chopped raw kale

Instructions

• Wash and cut vegetables.
• In a large soup pot, sauté onions in oil over medium (not high) heat for 5 minutes. Onions should not brown; they should just begin to turn translucent.
• Meanwhile, place cashews, 1 cup water, granulated onion, and salt, in blender and blend until very smooth. (A heavy-duty blender works best for this recipe; other blenders may not get the mixture smooth enough.) Set aside.
• Add zucchini and summer squash to soup pot and continue to sauté for 3 minutes.
• Add garlic and potatoes and sauté for one additional minute.
• Pour remaining 2 cups water into pot and turn heat to high.
• Stir in herbs and kale.
• Cover pot and bring to boil. Reduce heat and simmer until potatoes are tender, about 6 to 8 minutes.
• Stir in blender mixture. Serve hot.

Notes

I like to sprinkle some Herbamare in this soup before serving.

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