Zucchini Mint and Pistachio Soup

• 1 tablespoon vegan butter (or extra virgin coconut oil)
• 3 large zucchinis (chopped)
• 1 cup celery (chopped)
• 1 cup fennel (chopped)
• 1⁄8 teaspoon asafoetida
• 1⁄2 teaspoon pink Himalayan salt
• 1 1⁄2 cup water
• 1⁄2 cup cashews

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For topping:

• 1⁄4 cup pistachios (if you don't have pistachios, the cashews will do..the flavor will just be a little different)
• zest of 1 lemon
• 1/2 tsp salt
• 15 fresh mint leaves (15 to 20 depending on preference)

1. In a large pot (or using your instant pot) add all the ingredients for the soup and about 1/2 cup of water.

2. Cover with lid, and cook on medium heat for about 20 minutes until all the vegetables are mushy and the cashews are soft.

3. Chop up the pistachios finely or grate into a bowl with the lemon zest and salt, mix together.

4. After letting the cooked vegetables cool slight, then add to a blender at high speed till super smooth. Make sure to vent the steam.

5. Pour soup into a bowl and top with crushed pistachio mix.

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