- 1 cup cashews
- 4 medium zucchini
- 1/2 cup water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 4 slice bread, Italian
- 2 cup, cubes honeydew
- Soak cashews in warm water for 20 minutes. Meanwhile, chop zucchini and add to a sauce pan with 1/2 cup water. Cover and simmer for 2-3 minutes or until softened.
- Add cashews, zucchini, garlic powder and sea salt to a blender. Blend until smooth.
- Serve soup with Italian bread and diced honeydew on the side.
Calories: 243kcal | Carbohydrates: 24g | Protein: 9g | Fat: 15g | Saturated Fat: 3g | Sodium: 327mg | Fiber: 4g | Sugar: 14g