Make recipes when they are in season, between June and September Zucchini is a must. In the case of this custard, which is perfect while still cold, zucchini is obviously the main ingredient, but the addition of onion, garlic, lemon, and herbs help give it a more intense flavor overall.
So if you have some pumpkin in your fridge, this soup recipe should be the first on your list because we have a trick to make it even creamier.
Like any other mixed vegetable soup, the key is to enhance the flavor of your ingredients. In this case, you will need to add flavor to the soup.
zucchini: only 4 medium pumpkins are needed.
Onions and garlic: nothing beats this aromatic duo to add flavor.
broth: use good vegetable juice
LemonThere’s nothing like fresh-squeezed lemon juice to spice up a soup.
Fresh herbs: my favorite combination is mint and dill, but you can use any herb you like.
Cashew nuts: here is the secret ingredient! Cashews are perfect for adding a creamy texture to soups without adding cream.
Also try this version with avocado or, for a more flavorful side, peppers and squash.
This recipe can be stored in an airtight container in the refrigerator for up to 5 days without any problems, but it can also be frozen using special containers or ice cubes. In both cases, the soup can be stored in the freezer for up to 3 months.