A simple, creamy zucchini soup blended with cashew nuts and gentle seasoning. Smooth, mild, and nourishing, ideal as a light lunch or starter.

Yield: about 1.25 l (5.3 cups) | Prep: about 15 min | Freeze: no | Total: about 25 min

Ingredients

• 1 kg (2.2 lb) zucchini, diced
• 1 dl (0.4 cup) water
• 1.5 dl (0.65 cup) cashew nuts
• 2 tsp salt
• 1 tsp garlic powder

Instructions

1. Add the diced zucchini and water to a pot.
2. Cook over low to medium heat, stirring occasionally, until the zucchini is soft.
3. Transfer the cooked zucchini and cooking liquid to a blender.
4. Add the cashew nuts, salt, and garlic powder.
5. Blend until smooth and creamy.

Tips & Variations

• Add about 1 dl (0.4 cup) almonds for extra richness and a chewier consistency. Peel off the brown skins before blending; this can be done by soaking or briefly boiling the almonds.
• Serve with whole-grain pasta or bread, and pair with a fresh salad or hearty toppings such as homemade plant-based sausages.