Creamy Zucchini Soup

1/2  cup		Large onion, chopped
3		cloves garlic,s choppped
2-1/2  lb.		zucchini
1  teaspoon		dried basil
1/2  teaspoon		dried thyme
1/2  teaspoon		dried oregano
4  cups		low sodium vegetable broth
3/4  tablespoon		raw cashews
4  cups		baby spinach
2  cups		corn kernels
1/4  teaspoon		black pepper

Tip: Click on the ingredient links to learn the nutritional information for all the Creamy Zucchini Soup ingredients. The serving size for any ingredient in Creamy Zucchini Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Add onion, garlic, zucchini, basil, thyme, oregano & vegetable broth to a large soup pot. If liquid is not covering ingredients, add 2 cups water. Bring to a boil, reduce heat and simmer for 25 minutes or until zucchini is tender.
Pour into a food processor or high powered blender, add the cashews and blend until smooth and creamy.
Return soup to the pot, add corn and baby spinach and stir. Spinach will wilt from the heat of the soup. Season with black pepper.