Zucchini and basil combine so well and make for a delicious soup. Add a cashew cream for a special touch.
A delicious combination of flavours in this healthy meal option.
Heat the olive oil in a large pan and once hot add the onion and garlic with a little salt.
Once the mixture starts to brown a little (about 7-10 minutes) add the zucchini and sauté for 3-5 minutes more.
Add the vegetable broth and lower the heat a little. Let the flavours meld and the zucchini soften – 15 – 20 minutes.
Puree mixture and then strain through a fine mesh strainer back into your pot.
Stir in the cream (optional) and basil and then season with salt and pepper.
Soak cashews overnight, then drain and rinse them.
Place in a high powered blender with ½ cup water and puree until smooth.
Add a little more water as needed to create the consistency of heavy cream.
You may strain the cream through a mesh strainer to remove any coarse pieces.
This soup freezes well so I often do a large batch to keep for later.
Ingredients
Directions
A delicious combination of flavours in this healthy meal option.
Heat the olive oil in a large pan and once hot add the onion and garlic with a little salt.
Once the mixture starts to brown a little (about 7-10 minutes) add the zucchini and sauté for 3-5 minutes more.
Add the vegetable broth and lower the heat a little. Let the flavours meld and the zucchini soften – 15 – 20 minutes.
Puree mixture and then strain through a fine mesh strainer back into your pot.
Stir in the cream (optional) and basil and then season with salt and pepper.
Soak cashews overnight, then drain and rinse them.
Place in a high powered blender with ½ cup water and puree until smooth.
Add a little more water as needed to create the consistency of heavy cream.
You may strain the cream through a mesh strainer to remove any coarse pieces.
This soup freezes well so I often do a large batch to keep for later.