Monday, September 16, 2013
Creamy Zucchini Soup
Serves: 4 Preparation Time: 30 minutes
1 large onion, chopped
3 cloves garlic, chopped
2 pounds zucchini (about 5 medium), chopped
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
4 cups no-salt-added or low sodium vegetable broth
1/4 cup raw cashews or 1/8 cup raw cashew butter
4 cups baby spinach
2 cups corn kernels*
1/4 teaspoon black pepper or to taste
Add onion, garlic, zucchini, basil, thyme, oregano and vegetable broth to a large soup pot. Bring to a boil, reduce heat and simmer for 25 minutes or until zucchini is tender.
Pour into a food processor or high powered blender (in batches, if necessary), add the cashews and blend until smooth and creamy.
Return soup to the pot, add corn and baby spinach, bring to a simmer and cook until spinach is wilted. Add water if needed to adjust consistency. Season with black pepper.
* Use fresh or defrosted frozen corn kernels. If using fresh corn, boil 2 ears of corn until tender, about 4 minutes. Cut kernels from cobs with a sharp knife.