Zucchini Cashew Soup Recipe 415

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ZUCCHINI-CASHEW SOUP RECIPE - (4.1/5)



Zucchini-Cashew Soup Recipe - (4.1/5) image

Provided by cherichavez

Number Of Ingredients 4

1 large or 2 small zucchini, cut into chunks and steamed
1/4 cup raw cashews
Himalayan salt or Bragg® Liquid Aminos (to taste)
Herbal seasoning or fresh herbs, like basil or dill (optional; to taste)

Steps:

  • Soak cashews in enough water to cover for 1 hour; drain. Combine cashews, zucchini, salt or aminos, and seasonings in blender and mix until smooth, adding water as needed for desired consistency. Pour into saucepan and reheat gently, but do not boil. For chunky soup, add steamed chopped vegetables of your choice. Can also be served cold. Serves 1

CASHEW SOUP



Cashew Soup image

Categories     Blender     Garlic     Herb     Nut     Onion     Tomato     Gourmet

Yield Makes 6 (first course) servings

Number Of Ingredients 10

1 medium onion, chopped
2 garlic cloves, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 cup salted roasted cashews (4 1/2 ounces)
1 tablespoon tomato paste
1/4 teaspoon cayenne, or to taste
3 1/2 cups reduced-sodium chicken broth (28 fluid ounces)
Garnish: fresh cilantro; cashews

Steps:

  • Cook onion, garlic, salt, and black pepper in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 6 to 8 minutes. Transfer to a blender and purée with cashews, tomato paste, cayenne, and 2 cups broth until very smooth, about 1 minute. Return to saucepan and stir in remaining 1 cups broth, then simmer, stirring occasionally, until slightly thickened, about 1 minute. Season soup with salt.

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