Zucchini, Mint, & Pistachio Soup
Description
This soup makes me SO HAPPY, if spring were to take the form of a soup I genuinely believe it would taste like this! 😂 The mint really brings such a fresh uplifting feel to the soup and the pistachio just gives it a unique flavor. Honestly, I've made this with and without the pistachio, I've made it with and without the fennel. It's a very versatile soup and you can totally experiment with whatever veggies you happen to have in your fridge!
Ingredients
Instructions
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In a large pot ( or using your instant pot) add all the ingredients for the soup except the mint leaves and extra ½ cup of water.
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Cover with lid, and cook on medium heat for about 20 minutes until all the vegetables are mushy and the cashews are soft.
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Chop up the pistachios finely or grate into a bowl with the lemon zest and salt, mix together
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Throw all the soup ingredients into a blender at high speed till super smooth
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♡ Sprinkle a little love, say a little prayer, and nourish yourself. ❤️
User Reviews
The directions are very confusing. Please clarify. Putting all the ingredients except mint and 1/2 cup water in the soup means pistachios go in the soup but I don’t think that is so. Please reorganize the ingredient list and redo the directions.
The directions are very confusing. Please clarify. Putting all the ingredients except mint and 1/2 cup water in the soup means pistachios go in the soup but I don’t think that is so. Please reorganize the ingredient list and redo the directions.