Recipe of the Month: Zucchini Soup

April 20,2018

A beautiful light dish that is perfect for an Autumn lunch or light dinner.


  • 2 Zucchini (divide into two and sliced)
  • 1 tsp parsley (chopped)
  • 1 leek (sliced)
  • 10 cashew nuts (roughly chopped)
  • 1 tsp ghee
  • 1 tbsp olive oil
  • Salt & pepper


  1. Heat the ghee in a saucepan, add the leek & saute until a little bit brown.
  2. Add zucchini, stirring occasionally until medium soft, then add salt and pepper.
  3. Add cashew nuts and a small amount of water, stir and simmer covered until the zucchini is soft. Set aside.
  4. Put zucchini and cashews in the blender; add parsley and olive oil and blend thoroughly.
  5. Pour back into the sauce pan, and reheat to simmer.
  6. Ready to serve

Serves 1

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