Serves 1. Prep time 10 minutes, cook time 20 minutes.
- One zucchini, diced
- Half a cup watercress
- 1 stalk celery, diced
- A handful raw cashews
- Half an onion, diced
- One cup vegetable or chicken stock
- One tablespoon olive oil
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Heat the oil in a soup pot over medium heat. Add onion and celery and sauté for 5 minutes, until translucent. Add the zucchini and sauté for another 3 minutes.
Add vegetable or chicken stock and cashews, and bring to a boil. Reduce heat to low, and simmer for 5 minutes (until the zucchini is tender). Add the watercress and cook for 3 more minutes.
Transfer to a blender (or use a hand-held blender directly in the pot), and blend until smooth.
Season with salt and pepper and garnish with chopped parsley
Serve warm or chilled.