A beautiful light dish that is perfect for a spring lunch or light dinner.



  • 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



  • 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