top of page


Updated: May 3, 2020

This soup makes me SO HAPPY, if spring were to take the form of a soup I genuinely believe it would taste like this! 😂 The mint really brings such a fresh uplifting feel to the soup and the pistachio just gives it a unique flavor. Honestly, I've made this with and without the pistachio, I've made it with and without the fennel. It's a very versatile soup and you can totally experiment with whatever veggies you happen to have in your fridge!

🍽 S E R V I N G S

3-4 servings

🥗 I N G R E D I E N T S

1 tbsp vegan butter/extra virgin coconut oil

3 large zucchinis - 4 cups chopped

1 cup celery chopped

1 cup fennel chopped (optional but definitely reccomended)

1/8 tsp asafoetida

½ tsp pink Himalayan salt

1 cup water

½ cup cashews

¼ cup pistachios ( if you don't have pistachios, the cashews will do..the flavor will just be a little different)

15-20 fresh mint leaves

½ cup water (or more depending on desired consistency)


1 tbsp lemon zest

¼ tsp salt

1 tbsp grated/chopped pistachios

mint leaves (just to make it look pretty)

🌿 T H E M A G I C

1. In a large pot ( or using your instant pot) add all the ingredients for the soup except the mint leaves and extra ½ cup of water.

2. Cover with lid, and cook on medium heat for about 20 minutes until all the vegetables are mushy and the cashews are soft.

3. Chop up the pistachios finely or grate into a bowl with the lemon zest and salt, mix together

3. Throw all the soup ingredients into a blender at high speed till super smooth

Pour into a bowl, sprinkle the topping, say a prayer of gratitude & nourish yourself. ❤️

12,679 views2 comments

Recent Posts

See All
bottom of page