Creamy Zucchini Soup ★★★★★2 reviews

Ingredients

Serves 4

• 3 large zucchinis
• 300g / 10.6oz raw unsalted cashews
• 2 – 3 handfuls of basil leaves
• 2 litres  / 0.53 gallons liquid vegetable stock
• Vegan parmesan (to serve)

Method

1. Soak the cashews in boiling water for 10 minutes. Set aside.

2.  In a saucepan heat the vegetable stock, add chopped zucchini and cook until soft.
3. Drain cashews and add to soup stock base. Add basil leaves and cook on low heat for a further 10 minutes.
4. Blend with a hand mixer or in small batches in a blender.
5. Sprinkle with vegan parmesan and toasted turkish bread on the side.