Creamy Zucchini Soup with Spinach and Corn (Dr Fuhrman)

Creamy Zucchini Soup with Spinach and Corn

Source: Healthy Girl's Kitchen.

Serves: 6-8

Ingredients

• 1 large onion, chopped
• 3 cloves garlic, chopped
• 2 – 2 1/2 pounds zucchini (about 5 medium), chopped
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 4 cups low or no-sodium vegetable broth
• optional: 2 cups water
• 1/4 cup raw cashews or 1/8 cup raw cashew butter
• 4 cups baby spinach
• 2 cups corn kernels*
• 1/4 teaspoon black pepper or to taste

Instructions

1. Add onion, garlic, zucchini, basil, thyme, oregano and vegetable broth to a large soup pot. If liquid is not covering ingredients, add 2 cups water. Bring to a boil, reduce heat and simmer for 25 minutes or until zucchini is tender.
2. Pour into a food processor or high powered blender (in batches, if necessary), add the cashews and blend until smooth and creamy. Or, if using raw cashew butter, you can use a hand held blender and puree the soup right in the pot.
3. Return soup to the pot, add corn and baby spinach, and stir. Spinach will wilt from the heat of the soup. Season with black pepper.

* Use fresh or defrosted frozen corn kernels. If using fresh corn, boil 2 ears of corn until tender, about 4 minutes. Cut kernels from cobs with a sharp knife.