This soup is really easy and quick to make containing cashews which are packed with vitamins, minerals and antioxidants. These include vitamins E, K, and B6, along with minerals like copper, phosphorus, zinc, magnesium, iron, and selenium, all of which are important for maintaining good bodily function. And on the other hand, courgettes are high in vitamin K and vitamin C, as well as potassium and dietary fibre.
- 2 courgettes
- 1 small onion
- 100 grams of cashew nuts
- 0.5 lts of water
- Pepper corns to taste
- 1/2 tsp of salt (or vegan Buillon powder)
*Optional: 1 or 2 tsp of vegan savoury yeast
Slice the courgette in 4 or 5 pieces, chop onion in half and then quarters. Add cold filtered water to a pan and place onion and courgette at medium heat (it's okay if not all courgette in covered in water!). Put lid on pan and simmer until courgette and onion are soft (approx. 20 minutes)
* Try not to let the water boil. If it's close to boiling and onion is not soft yet, take lid off as boiling courgette takes away the flavour).
Once veggies are soft, add a tiny bitty of cold water to the pan so then you can place everything into a blender, including water, pepper corns, cashew nuts and half a teaspoon of salt (or to taste) Done! =)