Want to know my secret to simple cooking? Use as few ingredients as possible! Sometimes I make a game of it: challenging myself to "dumb down" a recipe to the very core basics without compromising flavor or nutrition.
Actually, I always try to increase the nutrition profile of any meal, mainly by using wholesome equivalents of the ingredients or often smart substitutions. It's more art than science to me, but I am a geek when it comes to that:)
So here is my simple ZUCCHINI-YELLOW SQUASH CREAM SOUP recipe that uses nothing but 3 types of vegetables, bone broth and raw cashews.
Yes, you read it right, cashews. If you are trying to reduce or eliminate dairy in your diet, cashews are an amazing substitute to thicken soups or stews AND at the same time add healthy fats and protein to your meals!
That is what I call SMART substitution! And I will show you how to do that.
ZUCCHINI-YELLOW SQUASH CREAM SOUP (GLUTEN-FREE, DAIRY-FREE, GRAIN-FREE, PALEO)
Ingredients:
4 medium zucchinis
3 medium/large yellow squash
1 medium yellow onion
2 Tablespoons avocado oil/extra virgin coconut oil
1-2 cartons (32oz each) Organic or homemade bone broth OR filtered water
1 cup raw cashews
sea salt and black pepper to taste
Preparation in InstantPot pressure cooker:
Chop vegetables.
Set InstantPot on SAUTÉ setting and add oil. Heat for about a minute.
Add onions and sauté for about a minute. Add zucchini and squash, stir and sauté for about a minute.
Add enough broth/water to fully cover vegetables. I usually use one whole 32oz carton and some of the second.
Add raw cashews.
Cover with lid and set InstantPot to SOUP setting. Manually adjust timer to 7 min.
When time is up, depressurize InstantPot, remove lid, remove insert with a kitchen towel or using oven mitts.
Using an immersion blender, blend soup into creamy consistency. If too thick, add more of the broth/water.
Season to taste using sea salt and black pepper.
Refrigerate leftovers in glass container for up to 5 days, or freeze for up to 2 months.
Preparation on stovetop:
Chop vegetables.
Heat oil on medium in large stainless steel pot.
Add onions and sauté for about a minute. Add zucchini and squash, stir and sauté for about a minute.
Add enough broth/water to fully cover vegetables. I usually use one whole 32oz carton and some of the second.
Add raw cashews.
Bring to boil, the reduce to simmer, cover with lid leaving a crack of opening and simmer for 10 minutes, until vegetables are soft.
Remove from heat and using an immersion blender, blend soup into creamy consistency. If too thick, add more of the broth/water.
Season to taste using sea salt and black pepper.
Refrigerate leftovers in glass container for up to 5 days, or freeze for up to 2 months.
Stay happy and healthy,
Eva