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Creamy Lemon Zucchini Soup
Make this creamy zucchini soup in your high-speed blender in 10 minutes, or warm on the stove. This easy soup is vegan, gluten-free, and paleo-friendly.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2
Ingredients
- 1 1/2 cups (360ml) vegetable broth
- 1 medium peeled zucchini, chopped
- 1 small rib celery, chopped
- 1/2 cup (70g) raw unsalted cashews
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon Celtic sea salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper
- 1/4 medium avocado, peeled
- 1/4 cup (7g) firmly packed arugula, to serve
Instructions
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Throw all of the ingredients (except the arugula) into your KitchenAid® Pro Line® Series blender blender, and process on the soup setting, or on high for 3 to 5 minutes until the soup is piping hot. Toss the arugula with ¼ teaspoon olive oil and a pinch salt and pepper.
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Pour the soup into two bowls, and garnish with a mound of seasoned arugula.
Recipe Notes
Find more recipes for your KitchenAid® Pro Line® Series blender.
Photo by Trent Lanz and styling by Alicia Buszczak