This creamy zucchini-sweet potato soup is packed with vitamin C, antioxidants, and brain-boosting nutrients. Oh, and it's delicious!
Eating healthy can be really SIMPLE. It’s all about taking quality, whole food ingredients, and combining them into something delicious.
One of the easiest #mealprep dishes is soup, and now's the perfect time of year to get into the habit of cooking up a large pot at the start of the week.
Here's why I love making soup so much:
✨You can pack loads of nutrients into it
✨You can use any seasonal veggies or whatever’s in your fridge
✨It requires minimal prep time
✨My kids actually like it, and it's a great way to get more veggies into them
✨One-bowl meals are my absolute favorite kind of meal
This particular soup recipe uses very basic ingredients, but together they provide some amazing health benefits:
Onions support the immune system & strengthen the gut.
Carrots, sweet potato & zucchinis provide antioxidants to keep our cells healthy & ward off illness.
Cashews & coconut milk boost our brain function and help balance hormones.
Turmeric is one of the best anti-inflammatory & immune-supportive spices.
And, the trick to making this really creamy, without using dairy or cream, is to add CASHEWS. Yup, that’s right, just toss in 1-2 handfuls together with all the veggies. Once the soup is cooked, use an immersion blender to “juzhjj” everything up, and you’ll get a nice creamy soup.
Recipe: Creamy Zucchini-Sweet Potato Soup
2 tbsp coconut oil
1 onion, chopped
2 large carrots, peeled & chopped
1 medium-size sweet potato, peeled & chopped
3 large zucchinis, chopped
5 cups water (can add more at the end if needed to thin)
1/2 cup coconut cream ( I use the Arroy-D coconut liquid in a carton)
1/2 cup cashews
1 1/2 tsp salt
1 tsp cumin
1 tsp turmeric
Heat a large soup pot on low heat, add coconut oil, wait a couple minutes.
Add onion and sauté for a few minutes until slightly softened. Then, add in spices, mixing well, and sauté for another few minutes.
Add carrots, sweet potato, and zucchini and sauté for about 5 minutes
Add water and coconut cream, and give a good mix to ensure all veggies and liquids are well combined.
Add the cashews, give another mix, and close the pot. Turn up the heat until the soup comes to a boil, then turn down to low heat and let cook for about 30 minutes, or until the carrots can easily be cut in half with the back of a spoon.
Using an immersion blender, blend the soup until it’s completely smooth.
The final soup will be quite thick. If you wish to create a thinner soup, you can add more hot water, half a cup at a time until you reach the desired consistency.