Creamy vegan soup made with zucchini, spinach, and blended cashews. Light, nourishing, and freezer friendly.

1½ cups raw cashews

2 tablespoons olive oil

1 medium yellow onion, chopped

3 cloves garlic, minced

2 large zucchini, chopped

10 ounces fresh spinach

3 cups vegetable broth

1½ teaspoons salt

¼ teaspoon ground black pepper

½ teaspoon dried thyme

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1. Soak cashews overnight in water, then drain and rinse.

2. Heat olive oil in a pot and sauté onion and garlic until soft.

3. Add zucchini and cook until tender, then add spinach until wilted.

4. Blend cashews with 1 cup broth until smooth.

5. Blend vegetables with cashew mixture until creamy.

6. Return to pot, add remaining broth and seasoning, and warm gently.

Adjust thickness with extra broth if needed. This soup freezes well and reheats gently on the stove.