Simple one-pot-meals that use fresh ingredients and pack a flavour punch are ideal for busy weeknights when we don’t want to spend hours standing over the stove. This cashew, zucchini, and basil soup from my Vegan Glow Guide is packed with vitamins and minerals and will keep you satisfied for hours. I love that the cashews make it super creamy and give it a decadent taste!
2 tsp olive oil
1 medium onion
2 garlic cloves
3 – 4 large zucchini
1 1/2 cups vegetable stock
45g raw cashew nuts
1/2 cup fresh basil leaves
Salt and pepper to taste
1. Place olive oil, diced onion, and garlic in a deep based pan. Gently brown until succulent and glossy. Add diced zucchini and leave to soften for 10 – 15 minutes, stirring occasionally.
2. Add stock thereafter, cover and leave to simmer for 10 minutes
3. Add cashews and fresh basil leaves and blend with a handheld soup blender or transfer to a fixed blender. Blend until smooth.
4. Return to the heat, season to taste, and allow to gently simmer for another 5 minutes. Serve with fresh basil for garnish.
More recipes like this can be found in any of my eBooks, available for immediate download.