Roasted Garlic and Zucchini Bisque

By LEP04

Ingredients

• 2 1/2 lbs zucchini, cut into one inch pieces
• 1 leek, chopped
• 1/2 yellow onion, chopped
• 3 cloves of garlic, peeled
• 2 TBS coconut oil, melted
• 1/2 cup raw cashews, soaked for at least 3 hours
• 2 1/2 cups filtered water
• salt and pepper to taste

Preparation

Step 1

Preheat oven to 400 degrees F.

Place zucchini, leek, onion, and garlic on a cookie sheet lined with unbleached parchment paper and drizzle with coconut oil.

Roast for 20 minutes.

Transfer to the blender, add cashews and filtered water.

Blend until super-creamy

Transfer to a large pot and simmer for 5 minutes.

Season with salt and pepper.

If desired, top with roasted cherry tomatoes and drizzle with extra virgin olive oil(caramelized garlic olive oil is wonderful) and some fresh cracked black pepper.