Miraculously, I’ve been able to continue to eat clean since this summer when I completed the Ultimate Reset with my daughter Lauren.  I just can’t seem to imagine any other way to make and eat food now.  My body craves natural food from the earth without additives and preservatives.  I can not even begin to tell you how my entire being has been transformed since all of this all of this has taken place.  I think back to the day I posted about how my body was so out of synch with my mind and soul back in July and I know that I am blessed.  Truly, Lauren has changed my life by coaching me to wellness.  You can read this post here.

Well, I’m a regular at the farmers’ markets now.  I planted my own garden this summer, but neglected to water it. . . so, um. . . everything kinda died.  I’ve decided to support our local gardeners now. 🙂

Zucchini is in abundance right now.  My generous neighbor, Linda, brings us her overflow and it’s the cheapest vegetable at the market.  This recipe is an alteration of one from the Reset.  I have a lot of trouble following a recipe as I have to change it by adding what I like.  Maybe that’s part of my creative soul working at it’s best.

Anyhow, this soup is so fabulous.  You would never think it was so good for you.  It’s filling and just warms you up inside.  What’s better is you can add whatever you’d like to make it “yours”.  Zucchini loves other flavors! There will also be plenty left over for lunches throughout the week.  Ya gotta love a quick, healthy lunch!

Here is the recipe, but be brave and tweak it to your whatever your heart desires (or with what you have on hand):

Savory Summer Zucchini Cashew Soup

Ingredients

1 mega giant zucchini (or a few medium-sized OR several small ones)

1 – 2 cups of unsalted cashews

1-2 cups of vegetable broth (made from scratch or try Rapunzel brand soup base)

1 or 2 red onions

garlic (fresh cloves or use chopped garlic from a jar – fresh is better)

Himalayan salt and any other herbal seasoning you like

fresh basil

fresh corn and Italian parsley for topping

Directions

Roast cashews on a cookie sheet in 350 degree oven for 10 minutes.  Then soak cashews in water for 30 – 60 minutes.  This softens them for blending.

Wash and dry zucchini.  Seed and cut into one inch chunks leaving the skin on.  Cut onion into chunks.

Steam the zucchini and onions until easy to pierce with a fork.  (I had to do this in shifts as it all does not fit in the steamer at one time.)

Drain water from cashews.  In blender, puree cashews, zucchini, onions, garlic, basil and broth until smooth.  I had 3 blender loads of ingredients, so know that this makes a nice amount of soup.

Pour into large soup pan and cook on low.  Add salt and herbal seasonings (if you wish) to taste.

We like to add freshly cut corn off the cob and chopped Italian parsley once our bowls are full.  It just looks so dang pretty that you hate to dig in.  Presentation is always key!

Way yummy.  You will be hoarding zucchini from now on.

I promise.

Shari :-))