This soup is one of my favorites. It is so delicious, so filling, and so easy! Perfect to serve before the main course or great to serve as lunch on a chilly day. Plus did you know? Zucchini is high in anti-oxidants, good for digestive health, improves eye health, and is a good source of energizing B vitamins. With no dairy this soup is also plant based and vegan friendly.
Creamy Zucchini Soup, serves 6
2 Tbsp extra virgin olive oil
2 garlic cloves, chopped
1/2 medium onion, diced
1/2 tsp sea salt
4 large or 6 medium zucchini, chopped
6 cups vegetable broth (you can also use chicken broth for a non-vegan soup)
1 cup cashews, unsalted
Fresh thyme, de-stemmed
Fresh cracked black pepper
In olive oil over medium heat saute garlic and onion. Add 1 tsp sea salt and continue to saute. Once garlic and onion/leek is translucent add zucchini and salute for 3-4 minutes.
Add broth and bring to a boil. Once boiling reduce heat and let simmer for 20 minutes. Once zucchini is softened turn off heat. Add cashews and let sit for about 10 minutes.
Ladle mixture into vitamix (or blender) in batches. Do not over fill blender, filling only about half way. Blend slowly increasing speed to high and then blend for 1 minute. If needed add salt to taste.
Pour mixture back into pot and simmer for 15 minutes. Serve and garnish with fresh thyme and black pepper.