ZUCCHINI AND BASIL SOUP - Soup Recipe | BCLIQUOR

Name: 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; Microgreens or edible flowers, for garnish toasted pumpkin seeds, for garnish

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Zesty zucchini and fragrant basil soup with cashews and lemon zest. Perfect for a refreshing summer meal.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bcliquorstores.com.

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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
Microgreens or edible flowers, for garnish toasted pumpkin seeds, for garnish