Zucchini Cashew Soup
SERVINGS 1
Ingredients
- 1 oz. cashews raw about 17 cashews
- 1½ cups water divided use
- 1½ medium zucchini cut into chunks
- sea salt or Bragg Liquid Aminos (to taste; optional)
- Herbal seasoning blend or fresh herbs, like basil or dill (to taste; optional)
Instructions
- Soak cashews in ½ cup water for 1 hour.
- While cashews are soaking, bring 1 cup water to a boil in a small saucepan over medium heat. Add zucchini; cook for 4 to 5 minutes. Drain. Set aside.
- Place cashews (with water), zucchini, salt (if desired), and seasoning blend (if desired) in a blender or food processor, in 2 or more batches if necessary; cover with lid and kitchen towel. Blend until smooth.
- Heat soup, if desired, in a medium saucepan over medium heat; cook, stirring frequently, for 4 to 5 minutes or until hot. Do not boil.
- Soup can also be served cold.
Notes
P90X/P90X2 Portions (per serving)
1 fat/grain
1 vegetable
½ protein
P90X3 Portions (per serving)
2 fats
1 carbohydrate
½ protein
Body Beast Portions (per serving)
3 fats
1 protein
2 vegetables
21 Day Fix Portions (per serving)
1 green container
1½ blue containers
Nutrition
Calories: 207kcalCarbohydrates: 18gProtein: 9gFat: 13gSaturated Fat: 2gSodium: 45mgPotassium: 954mgFiber: 4gSugar: 9gVitamin A: 588IUVitamin C: 53mgCalcium: 68mgIron: 3mg
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