As the summer comes to a close, are you finding you have a bit too much zucchini  and are tired of grilling it and making bread with it? Try this healthy new recipe:

Creamy Cashew Vegetable Soup  (serves 8)

•  3 c. sweet onion
• 4 c. green beans
• 4 c. cauliflower
• 8 c. zucchini
• 1 T coconut oil
• 6 c. stock or water
• 1 tsp turmeric
• 2 tsp ground cumin
• 1 tsp ground coriander
• 2 – 3 tsp ginger chopped fine or grated
• 2 -3 tsp salt (to taste)
• 1/4 tsp black pepper
• 1 c cashews
• 1/2 c. fresh basil (or 2 T dried)

Cut all vegetables in large chunks (it really doesn’t matter the size too much as you’ll be blending later). Saute onions in coconut oil until soft. Add green beans and cauliflower with stock or water. Add spices and cook covered for about 5 minutes. Add zucchini and cook another 15 minutes or so until vegetables are just soft. In blender, blend cashews and then add the basil and cooked vegetables with liquid. This will probably take 3 to 4 blenders full, depending on size. After it’s all been blended up, test for taste and adjust spicing as desired.