Cashews make this soup thick and creamy and provide a serving of heart-healthy fat.
INGREDIENTS | SERVES 4
- 5 medium zucchini
- Nonstick cooking spray, as needed
- 1 large Vidalia onion, chopped
- 4 cloves garlic, chopped
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 3 cups vegetable broth
- ½ cup raw cashews
- ½ teaspoon dried tarragon
- Additional salt and pepper, to taste
Coarsely chop 4 zucchini, leaving 1 zucchini set aside.
Spray a large saucepan with nonstick cooking spray. Add onion to the pan and cook for 5 minutes, until soft and translucent. Add garlic and cook for 1 minute.
Stir in chopped zucchini, ½ teaspoon salt, and ¼ teaspoon ground pepper and cook over medium heat, covered, occasionally stirring, for 5 minutes.
Add the broth and simmer for 15 minutes.
Add cashews and tarragon. Purée soup in blender in 1 to 2 batches. Fill blender up to halfway to avoid burns from the hot liquid.
Return soup to the pot; season with additional salt and pepper as desired.
PER SERVING: Calories: 117 | GI: Low | Carbohydrates: 23g | Protein: 6g | Fat: 8g
Cashew Nut Butter
To save time you may substitute whole raw cashews with cashew nut butter. You can enjoy using the leftover cashew nut butter as a spread on sandwiches and as a dip for fresh fruit. Remember when snacking on nut butters that they are high in calories, so limit the portion size.