Zucchini Cashew Soup

Ingredients

• 1 oz. cashews (raw about 17 cashews)
• 1 1/2 cups water (divided use)
• 1 1/2 medium zucchini (cut into chunks)
• sea salt (or Bragg Liquid Aminos (to taste; optional))
• Herbal seasoning blend (or fresh herbs, like basil or dill (to taste; optional))

Instructions

1. 1

   Soak cashews in ½ cup water for 1 hour.

2. 2

   While cashews are soaking, bring 1 cup water to a boil in a small saucepan over medium heat. Add zucchini; cook for 4 to 5 minutes. Drain. Set aside.

3. 3

   Place cashews (with water), zucchini, salt (if desired), and seasoning blend (if desired) in a blender or food processor, in 2 or more batches if necessary; cover with lid and kitchen towel. Blend until smooth.

4. 4

   Heat soup, if desired, in a medium saucepan over medium heat; cook, stirring frequently, for 4 to 5 minutes or until hot. Do not boil.

5. 5

   Soup can also be served cold.