Creamy Zucchini Rice Soup (Vegan, Gluten Free, Non Dairy)

This creamy zucchini rice soup is a great way to use up your garden squash! This bright and lemony soup is plant based and great for meal prep.

We always have tons of leftover rice in the fridge, and I am constantly looking for ways to use it up!  This irresistable soup is absolutely delicious transforms boring leftover rice into a creamy rich broth.

The lemon zest and juice is really refreshing and brightens the flavor.  I love cashew cream, so I added it to the end… however, you can also stir in some yogurt instead for creaminess.

Whats In This Creamy Zucchini Rice Soup?

  • 1 medium onion, diced
  • 1 tbsp olive oil
  • 6 cloves of garlic, minced
  • 2 stalks of celery, diced
  • 1 large carrot, diced
  • 4 cups cooked rice
  • 4 zucchini or summer squash, grated
  • 3/4 cup of raw cashews, soaked in enough warm water to cover
  • 4 cups of vegetable stock
  • 4 cups of water
  • Zest of 2 large lemons
  • Juice of 2 large lemons
  • 1 package extra firm tofu, cubed
  • 1 teaspoon salt
  • 1 teaspoon fresh black pepper
  • Red pepper flakes to taste

How Do I Make Creamy Zucchini Rice Soup?

 

  1. Place raw cashews in a cup with just enough hot water to cover.  Set aside and let them soak until end of recipe.
  2. In a large soup pot, heat the olive oil over medium heat and saute the garlic and onion for 5 minutes.  Add the celery and carrots and cook for another 5 minutes on low.
  3. Add the rice and the vegetable stock and water.  Simmer for 30 minutes.
  4. Add the zucchini, lemon zest and juice, spices, and tofu.  Cook for another 15 minutes until all vegetables are tender.
  5. Blend the soaked cashews and water together in a high-speed blender, and add the cashew cream to the soup.  Stir well and serve.

 

 

 

Creamy Zucchini Rice Soup (Vegan, Gluten Free, Non Dairy)

This creamy zucchini rice soup is a great way to use up your garden squash! This bright and lemony soup is plant based and great for meal prep.
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Ingredients
  

  • 1 medium onion diced
  • 1 tbsp olive oil
  • 6 cloves of garlic minced
  • 2 stalks of celery diced
  • 1 large carrot diced
  • 4 cups cooked rice
  • 4 zucchini or summer squash grated
  • 3/4 cup of raw cashews soaked in enough warm water to cover
  • 4 cups of vegetable stock
  • 4 cups of water
  • Zest of 2 large lemons
  • Juice of 2 large lemons
  • 1 package extra firm tofu cubed
  • 1 teaspoon salt
  • 1 teaspoon fresh black pepper
  • Red pepper flakes to taste

Instructions
 

  • Place raw cashews in a cup with just enough hot water to cover.  Set aside and let them soak until end of recipe.
  • In a large soup pot, heat the olive oil over medium heat and saute the garlic and onion for 5 minutes.  Add the celery and carrots and cook for another 5 minutes on low.
  • Add the rice and the vegetable stock and water.  Simmer for 30 minutes.
  • Add the zucchini, lemon zest and juice, spices, and tofu.  Cook for another 15 minutes until all vegetables are tender.
  • Blend the soaked cashews and water together in a high-speed blender, and add the cashew cream to the soup.  Stir well and serve.
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