INGREDIENTS:

• 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

DIRECTIONS:

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.