Creamy vegan zucchini soup

by Mouna

Creamy vegan zucchini soup 🌱(keto friendly)

Quick, easy, and delicious.

100 g cashews ( soaked overnight)
2 zucchini (peeled, chopped)
60-80 ml soy milk
1/4 tsp salt
Pinch of nutmeg
Pepper to taste
1/4 tsp garlic powder
2-3 tbsp nutritional yeast .

In a medium sauce pan add 200-250 ml water and chopped zucchini , bring to a boil ( about 10-15 minutes)
Pour zucchini and water in a high speed blender , add remaining ingredients and blend until smooth.
Serve with croutons on top


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