Creamy Spring Soup

Yield 4 servings

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



  1. Wash and cut vegetables.
  2. 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.
  3. 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.
  4. Add zucchini and summer squash to soup pot and continue to sauté for 3 minutes.
  5. Add garlic and potatoes and sauté for one additional minute.
  6. Pour remaining 2 cups water into pot and turn heat to high.
  7. Stir in herbs and kale.
  8. Cover pot and bring to boil. Reduce heat and simmer until potatoes are tender, about 6 to 8 minutes.
  9. Stir in blender mixture. Serve hot.


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

Recipe by JennifersKitchen at