Vegan Zucchini Soup
Ingredients
Directions
Cut the ends off the zucchini and cut into 2-inch sections. Place in large pot and cover with water. Add a pinch of salt. Boil covered until zucchini is soft.
Roast the pepitas on a baking sheet under the broiler until brown, or brown in a small pan in 1 tsp of olive oil.
Place half the cooked zucchini in a food processor. Add 1 cup water the zucchini boiled in, 2 bouillon cubes and 2 heaping tbsp raw creamy cashew butter. Blend until creamy. Add salt to taste. Transfer to a saucepan and repeat.
Keep the soup covered until you are ready to serve. You can reheat on low. Garnish with a drizzle of olive oil and toasted pepitas.
Ingredients
Directions
Cut the ends off the zucchini and cut into 2-inch sections. Place in large pot and cover with water. Add a pinch of salt. Boil covered until zucchini is soft.
Roast the pepitas on a baking sheet under the broiler until brown, or brown in a small pan in 1 tsp of olive oil.
Place half the cooked zucchini in a food processor. Add 1 cup water the zucchini boiled in, 2 bouillon cubes and 2 heaping tbsp raw creamy cashew butter. Blend until creamy. Add salt to taste. Transfer to a saucepan and repeat.
Keep the soup covered until you are ready to serve. You can reheat on low. Garnish with a drizzle of olive oil and toasted pepitas.