Creamy Zucchini Soup
2 tablespoons oil
1 large onion, chopped
750g (1 1/2 lb) zucchini, chopped (aka courgette)
250g (1/2 lb) potatoes, peeled & chopped
3 cups water
1 stock cube (vegetarian)
1 1/2 teaspoon salt
2 cups soy milk
3/4 cups cashews
1 teaspoon dried basil
1/2 teaspoon of thyme & oregano
2 cloves garlic OR 1 teaspoon powdered garlic
Saute the onion and fresh garlic in the oil (if using powdered garlic, it can be added at the end). When slightly brown, add the zucchini and potato and water, and simmer until the potatoes are soft. Add the stock cube and salt and remove from heat.
Combine the cashews and soymilk in a blender and process until smooth. Add this to the cooked veggies with the remaining seasonings, mix together well, and then blend the soup in the blender until very smooth.
(This makes a reasonable quantity so you'll probably need to blend it in two batches. However, if you prefer chunky soup, you can omit this).
Return it to the pot and simmer for another minute or so before serving. Enjoy with crusty bread of your choice!