Monday, August 13, 2012

Creamy Zucchini Soup with Spinach and Corn

I made this outstanding soup the other day and raved about it on Facebook.  But then the great blogger and photographer Wendy at Healthy Girl's Kitchen did a post about it today.  Here's hers.

I would note that I substituted soaked almonds for the cashews and was thrilled to have fresh from our garden (and the farmer neighbor's corn patch) all the corn, zucchini, basil, thyme, and oregano.  What a treat!

2 comments:

  1. We are avoiding cashews, so I am curious about your process for soaking almonds. How long do you soak them?

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  2. Hi, Mark. It's been so long I don't recall how I soaked the almonds, but I'm thinking a matter of hours or overnight. A quick search revealed 8-12 hours is good, and drain afterwards. Enjoy! (And I'm glad you reminded me of this great recipe!)

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