Zucchini and fresh basil soup
Delicious zucchini and fresh basil soup that warms your body up is a great suggestion for the spring days. Cashews make this recipe creamy and give it a thicker consistency. Try this zucchini and fresh basil soup.
Ingredients:
1 kg zucchini, smaller in size
1 large onion, diced
4 garlic clove, minced
1 tbsp olive oil
½ tsp salt
¼ tsp freshly ground pepper
600 ml vegetable stock /water
⅓ cup (size cup 2dl) fresh basil
3 tbsp raw cashews
Instructions:
Grate one to two zucchini and chop the rest in cubes. Heat the olive oil in a large pot, add onions and saute for 5 minutes or until tender, add garlic and saute for 1 more minute. Add zucchini, salt and pepper and cook for 5 more minutes in medium heat stirring occasionally. Add the vegetable stock and cook until the zucchini is tender, approximately for 15 minutes. Then pour the soup in a blender or if you have a stick mixer you can blend it directly in the pot. If your blender is made of plastic you will need to cool the soup down first. Add basil and cashew nuts and blend until smooth. Return the pot to the stove, add salt and pepper to taste and cook for additional several minutes. Serve and garnish with fresh basil leaves.
