Zucchini Soup

Ingredients:

2 tablespoons of olive oil
1 small onion, finely chopped
2 cloves of garlic, chopped
4 medium-sized zucchini (cut off the ends; cut the zucchini in half lengthwise and chop)
3 cups vegetable or chicken broth (or more if you prefer a thinner soup consistency)
¼ cup cashews
1 teaspoon of table rock salt
¼ teaspoon ground black pepper
2 tablespoons of fresh lemon juice
2 tablespoons chopped fresh herbs (such as dill, basil or parsley)

Directions:

1. Heat the oil in a large pot over medium-high heat. Add the onion and fry for 4-5 minutes until softened. Add the garlic and stir for another minute.
2. Add zucchini, broth, cashews, salt, pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 15-20 minutes or until the zucchini is tender.
3. Add herbs and lemon juice to the soup. Use a blender to puree the soup until smooth.
4. Pour the prepared soup into bowls and garnish with a drizzle of olive oil and fresh herbs.
Yield: 4 servings
Recipe: downshiftology.com