ZUCCHINI AND BASIL SOUP - Soup Recipe | BCLIQUOR

Ingredients

• 1 cup (250 ml) raw cashews, soaked in hot water for 1 hour and drained
• 4 cups (250 ml + 750 ml) water, divided
• ½ tsp (2.5 ml) lemon zest
• 4 tbsp (60 ml) lemon juice, divided
• 1 tsp (5 ml) Dijon mustard
• ½ tsp (2.5 ml) salt, plus extra, to taste
• 2 tbsp (30 ml) grapeseed oil
• 1 large leek, trimmed and finely diced
• 3 celery stalks, trimmed and finely diced
• 3 garlic cloves, minced
• 1½ lbs (750 g) zucchini, trimmed and cut into half moon shapes
• 2 cups (500 ml) Thai basil leaves, roughly chopped, divided, plus extra for garnish
• 2 cups (500 ml) vegetable stock