Zucchini & Cashew Soup



  • 1½ zucchini’s, cut into chunks and steamed
  • ¼ cup raw cashews
  • 1½ cup water divided
  • Himalayan salt or Bragg Liquid Aminos (to taste)
  • Herbal seasoning or fresh herbs, like basil, dill or thyme


  1. Soak cashews in ½ cup of water; set aside and let soak for 1 hour. Reserve the soaking water.
  2. When the nuts are done start the zucchini. Cut the zucchini into medium sized chunks and boil in the remaining 1 cup of water; for only 4 minutes. Drain the boiling water and place the zucchini into a blender.
  3. Combine cashews with their water, zucchini, salt OR aminos, and herbs in a blender and mix until smooth, adding water as needed for desired consistency. Pour into saucepan and reheat gently, but do not! This soup is delicious cold or hot.

Zucchini & Cashew Soup

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