Recipe- Perfect For Winters Zucchini Soup

This zucchini soup is a refreshing addition to your summertime table. It’s light, fresh, perfectly creamy (with no dairy), and a delicious way to enjoy the best of zucchini season! When it’s zucchini season, it’s pretty much a requirement to make zucchini soup. Zucchini is of course the star ingredient here, but the punch of onion, garlic, lemon, and herbs are what really makes this soup so good. And when you add cashews into the mix – ooooh boy does it become deliciously creamy.

Ingredients

2 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
4 medium zucchini (1 ½ to 2 pounds), skin on, ends trimmed, halved lengthwise, and sliced
3 cups vegetable or chicken broth, or more as desired for a thinner texture
¼ cup raw cashews
1 teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh herbs (dill, basil, or parsley work great), plus more for garnish

Method

* Heat the oil in a large pot over medium-high heat. Add the onion and saute for 4-5 minutes, until softened. Add the garlic, and stir for another minute.

* Add the zucchini, broth, cashews, salt, and pepper, and bring to a boil. Turn the heat down to low, cover, and simmer for about 15 to 20 minutes, or until the zucchini is tender.

* Add the chopped herbs and lemon juice to the soup. Then use an immersion blender (stick blender) to blend the soup until smooth, or transfer the soup in batches to a high-powered blender, and blend for just 15-30 seconds, until smooth.

* Ladle portions of the zucchini soup into bowls and garnish with a drizzle of olive oil and fresh herbs