This versatile soup just screams Spring time! Zucchini is the ultimate spring time veggie while the essence of mint gives off a fresh and airy feeling like none other. It’s a wonderfully unique dish that you can mix and match with all sorts of veggies.

Recipe by: Radhi Devlukia from Conscious Cooking


  • 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)

For full recipe click here.

The featured image is a stock photo by Bernadette Wurzinger from Pixabay meant to represent this dish.