Zucchini and Basil Soup
2 tablespoons ghee (can be bought at the store)
2 tablespoons olive oil
1 medium onion, chopped
2 cloves of garlic, minced
4 zucchini sliced with skin on
6 cups of vegetable broth (make sure it’s sugar-free)
Cashew Cream (optional, recipe to follow)
Small handful of fresh basil
Salt & pepper
Melt the clarified butter or ghee in a large pan, add the olive oil and once hot add the onion and garlic with a little salt. Once the mixture starts to brown a little (about 7-10 minutes) add the zucchini and sauté for 3-5 minutes more.
Add the vegetable broth and lower the heat a little. Let the flavors meld and the zucchini soften – 15 – 20 minutes.
Puree mixture and then strain through a fine mesh strainer back into your pot. Stir in the cream and basil and then season with salt and pepper.
½ cup raw cashews, soaked overnight
½ - ¾ cup water
Soak cashews overnight, then drain and rinse them. Place in a high powered blender with ½ cup water. Puree until smooth. Add a little more water as needed to create the consistency of heavy cream. You may strain the cream through a mesh strainer to remove any coarse pieces.