Ingredients
- 2 medium onions, chopped
- 4 cloves garlic, chopped
- 4 medium zucchinis, chopped
- 1 cup spinach leaves
- 1 large potato
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 4 cups low-sodium vegetable broth
- ¼ cup raw cashews
- Black pepper, or to taste
Method
- Add onion, garlic, zucchini, spinach, potato, basil, thyme, oregano, and vegetable broth to a large soup pot. Bring to a boil, reduce heat, and simmer for about 20 minutes.
- Pour into a food processor or high-powered blender.
- Add the cashews and blend until smooth and creamy.
- Return soup to the pot and bring to a simmer. Add water, if necessary, to adjust consistency. Season with black pepper.