Ingredients:
1 1/2 cups raw cashews
1/2 cup pine nuts
1 cup peeld and cubed zucchini
1 1/2 Tbsp fresh oregano leaves or 1 tsp oregano powder
1/4 cup extra virgin olive oil
1/2 tsp Celtic sea salt
2 cloves of garlic
1 1/2 Tbsp fresh squeezed lemon juice
2 1/2 cups water
2 scallions, finely chopped
9 baby portobella mushrooms
Instructions:
Place all the ingredients, except the scallions and 3 of the mushrooms into a high powered blender and blend until very smooth and creamy. Slice the 3 remaining mushrooms very thin and mix them into the soup by hand. Garnish with chopped scallions.
