Zucchini Basil Soup
INGREDIENTS
- 1 large zucchini
- 1 cup raw cashews
- 1/2 onion
- Handful of fresh basil leaves
- 1 teaspoon MCT oil
- Sea salt, to taste
- 2 cups water (or more depending on the consistency you like)
METHOD
Chop zucchini and onions into chunks and place in a pot – cover zucchini with water and bring to a boil. Cook on medium for 15 minutes.
Soak cashews for 30+ min or overnight in water. Drain and rinse. Blend in a high-powered blender with enough water to make a creamy consistency.
Add all ingredients in a high speed blender and blend until smooth. Serve immediately or store in fridge for up to a few days.
Previous Post
Next Post
