Asparagus Zucchini Fennel Soup

• 1 1⁄2 medium zucchini (chopped)
• 2 cups asparagus (chopped)
• 1⁄2 fresh fennel bulb (chopped)
• 2 tablespoons vegan butter
• 1⁄8 tablespoon asafetida
• 2 bay leaf
• 1 1⁄2 teaspoon salt (per taste)
• 1⁄3 heaped cup cashews
• 1 cup water

1. In a heavy pot, over medium heat melt the vegan butter.

2. Add the fennel & asafetida, sauté for 2 minutes.

3. Add asparagus, zucchini, bay leaf, salt, cashews, and water.

4. Place lid on and cook on medium heat for 15 minutes until vegetables are super soft and mushy.

5. Using a blender, puree the soup till creamy and smooth.

6. Sprinkle a little love, say a little prayer, and nourish yourself. ❤️