Zucchini & Garlic Soup

• • 3 zucchinis
  • 6-7 spring onion stalks
  • 5 cloves garlic
  • 1 lemon
  • 5 Tbsp cashew cream
  • 1.2 L water
  • A handful of fresh dill
  • Salt and pepper to taste
  • Olive oil for cooking

• • Begin by finely chopping the spring onion stalks, then sauté them in a small amount of olive oil.
  • Next, add the chopped garlic, ensuring it mixes well with the onions. Let the vegetables cook together for 2-3 minutes.
  • Grate the zucchinis and incorporate them into the pot, stirring thoroughly.
  • Once combined, pour in the water, ensuring all the ingredients are well immersed.
  • Season the soup with salt and pepper according to your taste, then cover the pot with a lid and allow the mixture to boil for 15 minutes.
  • Remove the pot from the heat source.
  • Add the fresh dill, along with the zest of a lemon and the juice from half a lemon, for an extra burst of flavor.
  • Finally, introduce the cashew cream to the soup, mixing it well to create a creamy consistency.
  • For added flavor and aesthetics, consider garnishing your soup with an additional sprinkle of fresh dill.