I love puréed soups. They're creamy in texture and so satisfying. And they're the only way my (grown) daughter will eat vegetables! Zucchini are plentiful all year long (in many places). They're inexpensive, low in calories because of their high water content (17 per 100 grams) rich in vitamin A, antioxidants and fiber and a good source of potassium.
I garnished this with a swirl of cashew cream and some finely diced tomato for color but you can garnish it with some toasted nuts or shredded cheese or even some avocado. Get creative. And if there's leftover soup, it freezes beautifully.
This soup makes a beautiful presentation, and you can think about making this green goddess for St. Patrick's day.
Ingredients (makes about 2 quarts)