Serves 6

My Zucchini Almond soup is a light and delicious soup with unique nuttiness! It’s antioxidant rich, offering over 100% of the RDA for vitamin K!

What You’ll Need:

A Large Soup Pot with a Cover

A Sharp Kitchen Knife

Measuring Cups and Spoons

A Wooden Spoon

A Blender

A Large Mixing Bowl

A Small Mixing Bowl

A Whisk

Soup Bowls




2 Pounds Zucchini, Sliced

3 Medium Onions, Peeled & Sliced

1 Tbsp Olive Oil

4 Cups Veggie Broth

2 Tbsp Unsalted, Smooth Almond Butter

1 Cup Almond Milk

2 Tsp Arrowroot

2 Tsp Sea Salt

1/2 White Pepper

1/4 Tsp Nutmeg

1/4 Cup Fresh Chopped Parsley, Packed

1/4 Cup Almond Slivers

How To Put It Together:

1) Preheat the soup pot over medium high heat. You will know that your pot is ready when you place your hand about one inch from the pot’s surface and you feel heat radiating from it. Add the oil and swirl it around the pan. Add the onions; sauté until barely opaque. Add the zucchini; sauté until they just begin to turn color. Add the vegetable broth; give the pot a stir. Cover the pot and reduce the heat to medium; let the pot simmer until the vegetables are soft, 15 – 20 minutes. Uncover the pot and remove it from the stove to cool until you can safely handle it. You can opt to do what I call a ‘quick cool’ to speed up the process. Pour the soup into a large bowl and put it in the freezer until cool.


2) Ladle a portion of the soup into the blender until the blender is three-quarters full. Place a large mixing bowl nearby. Blend the soup in batches until totally smooth, pouring it into the mixing bowl as you go. Into the last batch, add the almond butter and puree it into the soup. Wipe out the pot with a paper towel and return the soup to the pot.


3) Place the soup over medium heat, cover it and bring it to a simmer. In a small bowl whisk together the almond milk and the arrowroot, uncover the pot and stir the mixture into the soup. Add the sea salt, white pepper and nutmeg to the pot and give it a stir. Simmer about five minutes more then stir the fresh chopped parsley. Ladle the soup into six soup bowls and garnish bowl with a few almond slivers.


4) Serve and enjoy!


Nina’s Tasty Tip:

This soup is delicious hot or cold – it makes a refreshing and unique gazpacho served on a steamy, hot day.



157 Calories
5 grams of Protein
17 grams of Total Carbohydrates
8 grams of Sugar
4 grams of Fiber
9 grams of Total Fat
1 gram of Saturated Fat
0 grams of Trans Fat
0 mg of Cholesterol
801 mg of Sodium
111% RDA Vitamin K
60% RDA Vitamin C
33% RDA Sodium
31% RDA Manganese
21% RDA Vitamin A
20% RDA Vitamin B6
18% RDA Riboflavin
17% RDA Folate
17% RDA Magnesium
17% RDA Potassium
13% RDA Phosphorus
12% RDA Calcium
12% RDA Vitamin E
11% RDA Copper
• Glycemic load: 5