Zucchini soup

INGREDIENTS

3 zucchinis - roughly chopped

½ onion - quartered

4 garlic cloves

2-4 cups vegetable broth adjust to your thickness preference

½ cup cashews soaked for 15 minutes in hot water or 3 hours in regular*

½ cup fresh parsley

¼ cup nutritional yeast

1 teaspoon vegan or regular butter optional but adds flavor

juice from ½ lemon

½-1 teaspoon salt to taste

½ teaspoon paprika

pinch black pepper

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INSTRUCTIONS

Preheat oven to 400 degrees.

Add onion, garlic cloves and zucchini to a sheet pan lined with parchment paper. Lightly coat everything in a sprinkle of salt.

Bake veggies for 35-40 minutes. Remove garlic cloves after 25 minutes, when they are soft and browned. Your zucchini and onion with be soft and browned when they are finished cooking.

Once veggies are done cooking, add them to a blender along with the rest of the soup ingredients. Blend until smooth.

Divide out soup and serve with your favorite sides, proteins or sandwiches

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