Creamy Zucchini Soup
- 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