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| Zucchini and Cashew soup |
It's Zucchini season. I'm sure you have zucchini bread coming out of your ears :). Well here is a great recipe for a very simple soup that tastes great, filling, low calorie, gluten free, vegan and freezes really well. I generally make up a large batch and freeze in 1 cup portions for a quick lunch, snack or starter for dinner. Surprisingly this was a hit with my lil 1 year old nephew. So I froze up small 2 oz portions for my sister to defrost as she needed. I felt like Diane Keaton in Baby Boom:) WARNING consult with your Dr on when your child should begin eating tree nuts!
The cashews offer the mouth feel of real cream but without the pure fat calories. I have tried replacing with almonds, but the skins don't puree well and it detracts from the smooth luscious spoon full.
Recipe adapted from Beachbody
Zucchini and Cashew soup
(Makes 2 servings)
2 Lbs Zucchini (4 med) skin on cut into chunks
1 oz RAW Cashews (17 cashews) – NOT
roasted and salted
1 c water
Salt to taste (I prefer Himalayan)
Fresh ground pepper to taste
Herbal seasoning blend (or fresh herbs) to taste
(optional)
Soak cashews in ½ c of water for 1 hour or
overnight. Boil 1 c water to steam or boil the zucchini for 4 – 5 minutes or
until soft and a fork easily pierces the skin. Drain saving the liquid and set
aside.
Place cashews (with water), zucchini, salt and
seasonings in a blender, food processor or use an immersion blender and process
until smooth. Adjust seasonings to taste. If the soup is too thick, add some of
the reserved zucchini steaming water until thinned out to your
liking.
Soup can be served hot, warm or cold. If heating
is desired, place back in the pan used to steam the zucchini and heat for 4 – 5
minutes till hot. Do NOT boil.
Serve in bowl or mug and enjoy your Clean Eats!!
Freezer Tip
This soup freezes really well. I freeze up 1 cup portions in jelly jars. This makes for a great snack, lunch or dinner side.
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