Have we mentioned that we love soup? I mean, what’s not to love? You have full servings of veggies, healthy fat, and if using bone broth, stock, broth, etc., a healthy dose of protein, collagen and minerals the body craves. It’s all cooked down and blended together, easing and aiding in digestion and allowing your body to put all these these nutrients to work right away. Oh, and you can make them taste divine, especially if you’re using local, fresh, in-season produce!
This zucchini soup can be eaten hot, or chilled and eaten cold in a bowl, or sipped as a cold soup smoothie. Soups’ the original superfood, and something we intend to make cool again. Dare we suggest replacing or swapping out some of that coffee for soup or bone broth?
Cashew and Basil Zucchini Soup
Serves: 2 | Prep Time: 5 minutes | Cook Time: 25 minutes
- 1 tbsp oil or ghee (for pan)
- 1 tbsp olive oil (for garnish)
- 3 medium zucchini, sliced into ½” rounds
- 2 stalks of celery, chopped
- 1 cup of raw cashews
- 1-2 cloves of garlic, mined
- 1 pouch of Rosemary & Lemon Chicken Bone Broth
- 1 tsp sea salt
- 1 tsp black pepper
- Juice & zest of 1 large lemon
- 8-10 large basil leaves
- ¼ cup raw pumpkin seeds and olive oil for garnish
Heat half the oil or ghee in a medium skillet over medium-low heat. Add the garlic, celery and cashews and allow them to saute for 2-3 minutes until garlic is fragrant.
Add the zucchini, broth, salt and pepper. Stir to incorporate, then reduce heat, cover, and allow ingredients to soften for 15-20 minutes. Remove from heat.
Pour ingredients into a high speed blender. Zest the lemon and squeeze the lemon juice into the blender. Add the basil leaves and puree soup until smooth (45-60 seconds). Pour into a container with a tight fitting lid and chill for 3-5 hours.
Serve, shaking the soup thoroughly before pouring into bowls, then garnish with a few raw pumpkin seeds, a sprinkle of freshly chopped parsley, lemon zest, fresh cracked black pepper, and a drizzle of your favorite olive oil. Enjoy!
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