Zuchinni Cashew Soup

November 16, 2014

This soup is really healthy and easy!! Even my sister who hates soup said she would eat this again!! You can make it vegetarian by substituting vegetable stock.

1 tablespoon olive oil
3 medium zucchini, cut in chunks
1 teaspoon garlic salt
Pepper to taste
2 ounces cashews
1 teaspoon garlic powder
1 teaspoon onion powder

Toss zucchini with garlic salt, pepper, and olive oil. Roast zucchini in a 450 degree oven for 10 minutes. Pull out and let cool slightly. Meanwhile, in a blender put cashews and 1-2 tablespoons water. Blend until you have a smooth paste. Add in zucchini and 3 cups of stock and blend until smooth. Pour into a saucepan on medium heat. Stir in pepper, garlic and onion powder and let simmer for 5-10 minutes. Serve with croutons for a nice crunch.

Nutritions

Calories
161

Sodium
639mg
26% DV

Fat
8g
13% DV

Protein
4g
9% DV

Carbs
17g
5% DV

Fiber
2g
9% DV