• Jessica Mantell

Nourishing Zucchini Soup

This recipe is one of my favorites! Not only is it a quick one, but it is extremely nourishing! Soup is a great way to increase your intake of veggies and other nutritious food groups. You can even batch cook these meals and store them long term in your freezer. Although it is not a cream-based soup, the cashews give it an amazing creamy texture! This soup can be enjoyed hot, room temperature, or cold. I like to top mine with some goat cheese and pumpkin seeds.



Ingredients

  • 2 lbs zucchini

  • 1 large onion, chopped

  • 4 cloves garlic crushed

  • 1/2 tsp salt

  • 1/4 tsp ground pepper

  • 3 cups veg broth

  • 1/3 cup basil leaves packed

  • 3 tbs. cashews raw

  • 1 tbsp. nutritional yeast

  • Additional salt pepper

  • Optional: pumpkin seeds

  • Optional: goat cheese


Instructions

  • Set aside part of 1 zucchini; trim and coarsely chop the rest. Cook onion in a large saucepan for 5 min until softened. Add the garlic and cook for another minute. Stir in the chopped zucchini salt pepper and cook over med. heat stirring for 5 min. Add the broth and simmer until Zucchini is tender about 15-20 min.

  • Blend soup in a large blender after cooling. Add the basil cashews and nutritional yeast and blend until smooth.

  • Return soup to the pot season with more salt and pepper to taste. Shred the remaining zucchini with a grater. Pour soup into bowls and sprinkle grated zucchini over top. Optional: Add some pumpkin seeds and goat cheese on top!

  • Enjoy cold or hot.




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