Zucchini and Basil Soup

Serves: 4


2 tablespoons clarified butter or 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 (or 4 cups broth + 2 cups water)
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.

Cashew Cream


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 enough water to cover a little over the top of the cashews. Puree until smooth. Add more water to create the consistency of heavy cream. You may strain the cream through a mesh strainer to remove any coarse pieces.