Step 1

In a large pot, warm the oil or butter over medium heat. Add the onion, celery, and carrot then sprinkle with salt. Stir and cook for 3-5 minutes, until the onion is translucent. Next add the garlic, zucchini, corn and dried herbs. Continue to cook for another 5 minutes.

Step 2

Meanwhile, blend the soaked (and drained) cashews with 1/2 cup water until smooth and creamy. Set aside.

Step 3

Pour the broth into the pot and bring to a low boil. Reduce to a simmer and cook for 5-10 minutes, just until the zucchini is tender. It can get mushy fast so make sure not to boil it too high or for too long. Turn off the heat and spoon out 1 cup of the vegetables into a blender. Blend on high until smooth then pour it back into the pot. Lastly, stir in the cashew cream. Taste test to see if you prefer more salt. Add as desired.

Step 4

Serve warm with fresh ground pepper, smoked paprika and fresh basil for garnish (optional), and enjoy!