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: For nutritional information on all the ingredients in Creamy Zucchini Soup just click on each ingredient name. Then adjust the serving size for any Creamy Zucchini Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.