I made soup from scratch for the first time, and not only was it was so delicious, it was easy to make, too. I’m going to make soup all the time now. For someone who loves soup as much as I do, you have no idea how wonderful this is. This first batch I made was a zucchini cashew soup, and all it required was some cashews and zucchini—plus salt and seasonings to taste, but I’m the type of person who could totally eat it as is. I never knew that making soup like this could be so easy. So, clearly I'm so excited, and I’m going to give you this super easy, super healthy recipe you can enjoy as a hot meal or as a cold summer delight.
This recipe makes 1 serving—obviously I made more than 1 serving, because I’m on a tight schedule so I made multiple servings to enjoy throughout the week:
1 large or 2 small zucchini, cut into chunks and steamed
¼ cup raw cashews
Himalayan salt or Bragg® Liquid Aminos (to taste)
Herbal seasoning or fresh herbs, like basil or dill (optional; to taste)
Steamed vegetables (optional; for chunky soup)
Soak cashews in enough water to cover for 1 hour; drain. Combine cashews, zucchini, salt or aminos, and seasonings in blender and mix until smooth, adding water as needed for desired consistency. Pour into saucepan and reheat gently, but do not boil. For chunky soup, add steamed chopped vegetables of your choice. Can also be served cold. Serves 1.
17 g fat
3.5 g saturated fat
0 mg cholesterol
30 mg sodium
21 g carbohydrate
4 g fiber
9 g protein
1,036 mg potassium
The ingredients, directions, and nutrition facts are from the Beachbody Ultimate Reset meal plan.
I can't wait to experiment with more soups :D
BIG LOVE & HUGS