- 2 tablespoons extra-virgin olive oil
- 1 small fennel bulb thickly sliced and fronds reserved
- 1 medium onion, chopped
- 1 garlic clove, finely chopped
- 3 medium zucchini thickly sliced
- 2 handfuls basil
- 2 handfuls mint
- 2 Tbl Nutritional Yeast
- small handful raw chashews
- 3 cups vegetable broth
- 2 Tbl tablespoons freshly squeezed lemon juice, plus zest to serve
- Sea salt and freshly ground black pepper, to taste
- Extra-virgin olive oil, to serve
- fennel fronds to serve
- Heat the oil in a medium saucepan over a medium heat. Cook the fennel, onion and garlic until softened, about 3 minutes. Add the zucchini, basil, mint and reserved fennel fronds and stir to combine.
- Pour in the broth and bring to the boil over a medium heat. Reduce to a gentle simmer. Cook for 5 minutes, or until the vegetables are tender.
- Add the lemon juice, nutritional yeast, cashews & season with salt and pepper. Using a high-speed or hand-held blender, blend the soup until smooth.
- Serve topped with a drizzle of extra-virgin olive oil, a sprinkle of lemon zest and fennel fronds
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