Zucchini, fennel and wild garlic soup

Ingredients for 2 servings:

• 500 g zucchini
• 300 g fennel
• 50 g cashew nuts, natural
• 1 tbsp vegetable broth
• 3 tbsp wild garlic, dried
• 3 tbsp nutritional yeast
• Salt and pepper, colorful
• Water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

spicy, creamy and vegan

Clean and roughly chop the zucchini and fennel. Cook the vegetables in a pot with a little water and the vegetable stock for about 10 minutes. Use enough water to just barely cover the vegetables; it’s best not to use too much water at first. Place the cashews in a blender and puree with the cooked and slightly cooled vegetables. Occasionally add wild garlic, nutritional yeast, salt, and pepper, and season to taste. My soup is lukewarm when done; either eat it as is or reheat it briefly. Tip: A hand blender doesn’t produce very good results, as the cashews aren’t pureed finely enough, and the creamy flavor is lost. If you only have a hand blender, cook the cashews with the vegetables to soften them a bit. The soup is flavorful and delicious; if you prefer a creamier texture, feel free to add more cashews.