Zucchini and Cashew Soup


Zucchini and Cashew Soup

RECIPE BY: @elleshungry


  • 1 kilogram peeled zucchini (roughly chopped)

  • 1 cup raw cashews

  • 3 cups vegetable stock

  • 1/2 cup Almond Breeze Almond Milk

  • Salt and Pepper to taste


  1. Combine all ingredients except for the salt and pepper into a saucepan.

  2. Bring to a simmer and cook for 20 min or until the cashews and zucchinis are tender.

  3. Remove from the heat and transfer to a blender.

  4. Blend until smooth, pour into bowls, season with salt and pepper and garnish.

(I garnished with hemp seeds and coriander.


Recommended Recipes

Subscribe to our newsletter