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Ingredients:
🥒 3 large zucchini
🧅 1 small onion
🧄 1 garlic bulb
🥜 ½ cup raw cashews
🌿 6 fresh parsley sprigs
🛢️ 3 tbsp extra virgin olive oil
🫙 1 cup vegetable broth
🍋 fresh lemon juice
🧂 salt and pepper to taste
Features:
Nutrition:
Calories 307 Total Fat 17.7 g Saturated 2.7 g Trans 0 g Polyunsaturated 2.3 g Monounsaturated 11.2 g Cholesterol 0 mg Sodium 271.9 mg Carbohydrates 33.6 g Dietary Fiber 5.8 g Sugar 12.7 g Added Sugars 0 Protein 7.1 g Vitamin D 0 % Calcium 9.2 % Iron 12.8% Potassium 642.1 mg Vitamin A 2.7 % Vitamin C 77 %
Instructions:
1. Prep and Roast the Vegetables
Let’s kick things off by preheating your oven to 400°F (200°C). Grab a baking dish and toss in the zucchini, onion, garlic bulb, cashews, and sprigs of parsley. Drizzle everything with about 3 tablespoons of olive oil, then sprinkle with some salt and pepper. Don’t forget to cover the dish with foil to keep all those yummy flavors in!
2. Bake
Pop the dish in the oven and roast the veggies for about an hour, or until they’re nice and soft with a lovely golden brown color. Once they’re done, take them out of the oven and let them cool for a moment.
3. Blend the Soup
Now for the fun part! Squeeze the roasted garlic cloves out of their skins and toss them into a blender. Add in the roasted zucchini, onion, cashews, and vegetable broth. Blend everything until it’s smooth and creamy. If you’d like it a bit thinner, feel free to add more broth!
4. Season and Serve
Time to taste! Season your soup with a little more salt, pepper, and a squeeze of fresh lemon juice to brighten it up. Serve it warm, and don’t forget to garnish with fresh parsley, a sprinkle of crushed red pepper, and an extra drizzle of olive oil if you want. Enjoy your delicious creation!
Ingredients:
🥒 3 large zucchini
🧅 1 small onion
🧄 1 garlic bulb
🥜 ½ cup raw cashews
🌿 6 fresh parsley sprigs
🛢️ 3 tbsp extra virgin olive oil
🫙 1 cup vegetable broth
🍋 fresh lemon juice
🧂 salt and pepper to taste
Features:
Nutrition:
Calories 307 Total Fat 17.7 g Saturated 2.7 g Trans 0 g Polyunsaturated 2.3 g Monounsaturated 11.2 g Cholesterol 0 mg Sodium 271.9 mg Carbohydrates 33.6 g Dietary Fiber 5.8 g Sugar 12.7 g Added Sugars 0 Protein 7.1 g Vitamin D 0 % Calcium 9.2 % Iron 12.8% Potassium 642.1 mg Vitamin A 2.7 % Vitamin C 77 %
Instructions:
1. Prep and Roast the Vegetables
Let’s kick things off by preheating your oven to 400°F (200°C). Grab a baking dish and toss in the zucchini, onion, garlic bulb, cashews, and sprigs of parsley. Drizzle everything with about 3 tablespoons of olive oil, then sprinkle with some salt and pepper. Don’t forget to cover the dish with foil to keep all those yummy flavors in!
2. Bake
Pop the dish in the oven and roast the veggies for about an hour, or until they’re nice and soft with a lovely golden brown color. Once they’re done, take them out of the oven and let them cool for a moment.
3. Blend the Soup
Now for the fun part! Squeeze the roasted garlic cloves out of their skins and toss them into a blender. Add in the roasted zucchini, onion, cashews, and vegetable broth. Blend everything until it’s smooth and creamy. If you’d like it a bit thinner, feel free to add more broth!
4. Season and Serve
Time to taste! Season your soup with a little more salt, pepper, and a squeeze of fresh lemon juice to brighten it up. Serve it warm, and don’t forget to garnish with fresh parsley, a sprinkle of crushed red pepper, and an extra drizzle of olive oil if you want. Enjoy your delicious creation!
