By Mee Tracy McCormick
Makes 6 servings
This soup is a total show stopper – it’s rich & creamy & kids LOVE it. Not to mention that it takes 30 minutes from start to finish!
2 tablespoon of olive oil
½ an onion chopped
3 cloves of pressed garlic
4 medium zucchini’s with the skin on chopped into medium rounds
1 teaspoon of cumin
1 teaspoon chili powder
½ teaspoon of cayenne pepper (optional)
¼ cup of dried rice or a large potato diced
¼ cup of raw unsalted cashews (optional but yummy)
6 cups of water
1 cup of organic frozen or fresh corn
1 heaping tablespoon of miso paste
1 cup of fresh cilantro.
*this soup is super ad adaptable for any food sensitivity or health need. The miso is available in soy free form, cashews are optional and can be replaced with nutritional yeast for that cheesy rich flavor and if you are avoiding grains use a potato.