Amber Sewell-Green helps you beat the cold with a nutrient-rich zucchini soup.
This soup is an unexpected delight, bright and balanced yet still warm and satisfying. It’s packed full of nutrients and the green goodness of chlorophyll in the zucchinis keep your body glowing and oxidised against the stresses of work and Uni life. Yet it’s still creamy and nutty with the addition of the cashews. My advice, try it and you’ll fall in love with the full flavour and perfect simplicity of this dish. Best of all, it’s cheap and super easy to whip up. I often make a big patch and store it in portions in the freezer for a quick, easy meal on those nights you don’t feel like cooking.
Ingredients (serves 2)
¼ cup cashews (soaked for 5-10 minutes in boiling water)
1 small white onion, roughly chopped
1 clove garlic
2 cups of vegetable stock
2 zucchinis, roughly diced
1 tsp oregano (optional)
Budget Tip: If cashews are too expensive, try using sunflower seeds.
1. Place all the ingredients in a saucepan and bring to the boil. Reduce the heat and simmer for 20minutes, or until the zucchinis and onion are soft.
2. Remove from the heat and allow to cool.
3. Place the cooled soup into a food processor or blender, or use a bar mixer to blend the soup mixture for 30 seconds or until smooth.
4. Return to the saucepan and heat through.
5. Season with salt and pepper to taste.
Image: elana’s pantry, Flickr, no changes made.