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  • Michelle

Zucchini and Swede Soup

I know that this one is a little off balance for those of us who try to live seasonally, but it is so lovely I had to put it here for you to try if you want to.

This lovely little soup is vegan, dairy free, gluten and grain free, and so, so moorish, I hope you give it a try.


Olive oil

1 onion, diced

1 leek, cut in half lengthways, washed and sliced

2 fat cloves garlic, crushed

2 sticks of celery, sliced

1 swede peeled, cut into chunks

4 medium sized zucchini, cut into chunks

100g cashews

vegetable stock, water or stock of your choice

Pop the cashews into a small bowl, cover with boiling water, set aside for at least two hours.

Heat a little olive oil in a medium sized pot, add the onion, celery, leek and garlic, simmer gently until that is all soft and fragrant. Add the swede and zucchini and then cover the lot with stock or water, bring to the boil, simmer until everything is tender, ask the swede, if it is tender, everything else will be.

Purée the cashews in their water until very smooth, add to soup, purée everything with a stick blender, season to taste. Enjoy. MMMMMM!


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