Creamy Zucchini Soup
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Print Recipe Servings 4
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Ingredients
- 3 medium (780 g) zucchini
- 1 (260 g) potato ~9 oz
- 1 (100 g) carrot
- 1 onion
- 1 clove garlic
- ⅓ cup (50 g) raw cashews
- ⅛ tsp black pepper
- 1 ½ tsp salt
- ½ bunch fresh dill chopped, optional
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Instructions
- Chop the peeled zucchini, potato, carrot, and onion into large pieces. Place them in a pot together with the garlic clove. Cover with water, bring to a boil, and cook for 20 mins.
- Once cooked, put the veggies and cashews in a blender. Add 2 cups of broth (from the cooked veggies), season with salt and black pepper and blend for 5 mins or until creamy.
- Put the soup back in the pot. Serve with cooked buckwheat and fresh chopped dill.
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Notes
- See the step-by-step photos in the blog post above for more visual instructions.
- You can change the thickness of the soup by adding more or less vegetable broth according to your taste.
- You can keep the rest of the broth in a jar and use it for another dish later.
- Another option for serving is with croutons or cooked chickpeas.
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