A beautiful light dish that is perfect for a spring lunch or light dinner.
Ingredients
- 4 zucchinis roughly chopped
- 1 tablespoon ghee
- 1 clove garlic minced
- 1 leek finely chopped
- 1 bay leaf
- 2 cups water
- 1 small handful of cashews
- Salt and pepper to taste
- 1 tsp dried mint
- Olive oil
Method
- Heat ghee in a pot
- Sautee leeks slowly until soft
- Add garlic and sauté for a few minutes more
- Add zucchini, cashews and bay leaf, sauté for a few minutes until zucchini starts to soften
- Add water and a decent pinch of salt and pepper
- Cover and bring to boil. Let simmer until zucchini is completely soft and starting to break down
- Remove bay leaf and blend mixture until a creamy texture
- Add a good drizzle of olive oil, some more salt and pepper to taste and mix well
- Serve with a squeeze of fresh lemon
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