Zucchini Soup

 

28 ounces (800 grams) zucchini, roughly diced

1 cup (140g) raw cashews

3 1/2 (840ml) cups vegetable stock

1 tablespoon (14g) butter or vegan butter

salt & pepper to taste

1. in a saucepan, bring zucchini, cashews and vegetable stock to a boil. Lower heat and cook until zucchini are very soft, about 20 minutes

2. transfer to a blender and blend until nice and smooth. Return to saucepan. Add butter and season with salt & pepper to taste