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Creamy Zucchini Arugula Soup

  • Author: Ingrid DeHart
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


This deliciously Creamy Zucchini Soup is packed with nutrition and super simple to make. It’s high in protein and soothing to your digestive system.


  • 1/2 cup raw cashews (see substitutions above)
  • 1 Tablespoon ghee or olive oil
  • 1 large yellow onion, chopped (about 1 1/2 cups)
  • 1 cup celery, sliced
  • 4 cloves garlic, chopped
  • 7 cups zucchini, cut into chunks, (45 zucchini)
  • 1/2 teaspoon Celtic sea salt plus more to taste
  • 4 cups vegetable or chicken broth
  • 2 cups baby arugula coarsely chopped
  • lemon juice for garnish
  • fresh ground black pepper


  1. In a small bowl soak the cashews in boiling water.
  2. In a soup pot, heat the ghee or oil over medium-low heat.
  3. Add onion and celery and cook for 5 minutes until translucent.
  4. Add garlic, zucchini and ½ teaspoon salt. Sauté for another 3 minutes.
  5. Add stock, stir until well combined. Bring to a boil.
  6. Reduce heat and simmer for 15 minutes until the zucchini is tender.
  7. Rinse and drain the cashews.
  8. Transfer the soup and cashews to a blender and blend until smooth.
  9. Pour back into the pot. Add arugula and mix until wilted. If the soup has cooled off heat until arugula is wilted, 1-2 minutes.
  10. Season with additional salt and pepper.
  11. Serve with a sprig of arugula and a sprinkle of lemon juice.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Simmer
  • Cuisine: Paleo, Grain Free, Gluten Free, Dairy Free, Vegan Option

Keywords: creamy zucchini soup, creamy zucchini arugula soup, zucchini soup, zucchini arugula soup