Pot of gold soup

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


Ingredients:

  • 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

Instructions:

  1. Heat a large soup pot on low heat, add coconut oil, wait a couple minutes.

  2. Add onion and sauté for a few minutes until slightly softened. Then, add in spices, mixing well, and sauté for another few minutes.

  3. Add carrots, sweet potato, and zucchini and sauté for about 5 minutes

  4. Add water and coconut cream, and give a good mix to ensure all veggies and liquids are well combined.

  5. 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.

  6. Using an immersion blender, blend the soup until it’s completely smooth.

  7. 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.

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