Zucchini Cashew Soup
Serves: 2
Ingredients:
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2 large or 4 small zucchinis (cut into chunks, steamed)
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½ cup raw cashews
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Mineralized salt
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Bragg Liquid Aminos (or coconut aminos)
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Other herbs as desired (ex: basil, dill, herbamare, parsley, etc)
Directions:
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Soak cashews for 1 hour (just enough water to cover them). Drain and add to blender.
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Combine steamed zucchini, salt and/or aminos.
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Mix until smooth.
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Adjust seasonings as desired. May add water or broth for different consistency.
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Pour into saucepan and reheat gently (optional). Can also be served cold.
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For chunky soup, add steamed chopped veggies (broccoli, cabbage, etc.)
Recipe adapted by Robyn Johnson, RDN from Beachbody recipes