Straight from Cilantro and Citronella | Serves: 4 | Time: ~25 min
3 – 4 leeks, chopped
1 large onion, chopped
2 tbsp olive oil
3 – 4 medium #zucchini, chopped
1 tsp salt
1 garlic clove, pressed
1 tbsp dried tarragon
1 tsp whole fennel seeds
Black pepper to taste
3 tbsp flour
3 cups vegetable stock
1/2 cup raw #cashews, soaked overnight or in hot water for 10 minutes
Garnish (optional): parsley, pomegranate, lemon
In a large pot over medium heat, heat the olive oil. Add in the onion and leeks and allow them to cook until the onions are transparent, about 10 minutes. Add in the zucchini, salt and garlic and continue to cook until the zucchini is soft, about 10 minutes. Add the tarragon, fennel, and black pepper and allow to cook for a couple of minutes. Remove half the vegetables and reserve.
Add the flour to the pot and stir well to coat all the vegetables. Pour in the stock and heat the soup while stirring frequently until the soup begins to thicken. Once the soup has thickened a bit, purée it with an immersion blender or in a regular blender.
Add the vegetables you reserved earlier and warm the soup over low heat.
To make the cashew cream, blitz the cashews in a food processor with 1/4 cup water until smooth. Add more water until you reach the consistency of cream.
Serve the soup with cream, parsley, pomegranate and lemon.
What I ate and drank today
100+ oz of water
3 cups of decaf
Wheat bagel with veggie cream cheese
Avocado corn flatbread
Zucchini soup with cashew cream
~ 3 miles of walking