Zucchini Cashew Soup


  • 1 large or 2 small Zucchini, cut into chunks & steamed
  • 1/4 cup Raw Cashews
  • Himalayan Salt (to taste)
  • Fresh Basil (to  taste)
  • Herbal Seasoning (to taste to season the Zucchini with)

Soak Cashews in enough water to cover for one hour & drain.  Combine cashews, zucchini, basil, & salt in blender & mix until smooth, adding water until desired consistency.  Pour into saucepan and reheat gently, but do NOT boil.  For a chunky soup add steamed chopped veggies of your choice.  Can be served cold.

Serves 1  Calories – 221  Carbs – 33  Fat – 12  Protien – 17  Fiber – 7


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Patty Kinsella Fitness