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Silky Zucchini Soup

Yields1 Serving

 1 large onion, sweet, chopped
 4 cloves garlic, chopped
 1 Tbsp. olive oil
 3 Tbsp. yellow miso paste
 1 tsp. dried thyme
 6 zucchini, trimmed and chopped into 2” pieces
 ½ cup raw, unsalted cashews
 6 cups water
 Salt to taste
 2 tablespoons mixed fresh herbs [thyme and basil are nice], chopped
Prep:
1

Chop onion, garlic, and zucchini.

2

Chop herbs.

Make:
3

In a large soup pot, sauté onion and garlic gently in olive oil until softened and fragrant.

4

Add miso paste and thyme and stir to coat onions.

5

Add zucchini, cashews and water. Bring to a boil then reduce heat and simmer until zucchini is soft, about 15-20 minutes. Add water if necessary to keep zucchini covered.

6

Remove from heat and let stand until cool enough to purée.

7

Purée soup in batches in blender – be sure cover of blender is on tight as steam from soup could pop lid.

8

Season with salt.

9

Ladle soup into bowls and top with fresh herbs.