Zucchini cream soup

For the cream soup:

• 1 large onion
• 1 green kapia pepper
• 2 celery sticks
• 3 tbsp olive oil (for sautéing)
• 2–3 zucchinis
• 2 potatoes
• 1 parsnip
• Salt and pepper, to taste
• ½ tsp Herbes de Provence
• 2 tbsp cashew cream

For the sauce:

• 1 bunch fresh dill, chopped
• 2 tbsp nutritional yeast
• 2 tbsp hemp seeds
• 2 tbsp olive oil
• Salt, to taste
• A little water to adjust consistency

1. In a large pot, heat a little olive oil and sauté the vegetables — green pepper, onion, and celery sticks — until they soften and release their aroma.
2. Once the vegetables are softened, add the crushed garlic and stir well to release its flavor.
3. Next, add the diced zucchinis along with the parsnip and potatoes (also diced) — these will give the soup a creamier, richer texture.
4. Pour in enough hot water to cover the vegetables, season with salt, pepper, and Herbes de Provence, then cover and let everything simmer for 20–25 minutes, until the vegetables are tender.
5. When the soup is ready, remove the pot from the heat and blend it into a smooth cream using an immersion blender. For an even silkier texture, add a little cashew cream and blend again until fully incorporated.
6. For extra flavor, you can make a quick pesto by blending fresh dill, nutritional yeast, hemp seeds, salt, olive oil, and a little water. Serve this sauce over the cream soup for a fresh flavor and a visually stunning touch.