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    Roasted Root Medley and Cashew & Zucchini Soup

    January 16, 2013

January 16, 2013

Roasted Root Medley and Cashew & Zucchini Soup

Roasted Root Medley and the Cashew Zucchini Soup from the Beachbody Ultimate Reset are MY FAVORITE of all the recipes!  They’re so freakin’ good.

Roasted Root Medley:

¼ medium-sized yam or sweet potato, washed and cut into 1-inch chunks

½ carrot, washed and cut into 1-inch chunks

½ large beet, washed and cut into 1-inch chunks

¼ yellow onion, peeled and cut into large wedges

2 tsp. extra virgin olive oil

Himalayan salt (to taste)


Directions for Roasted Root Medley:

Preheat the oven to 400F.  In a bowl, toss all ingredients together.  Spread on cookie sheet and bake for 40 to 50 minutes, turning once or twice to prevent burning.  Serves 1.


If you double or increase this recipe, make sure that the vegetables don’t crowd each other on the cookie sheet, because this will create steam and your vegetables will not become nice and crispy.  When in doubt use 2 cookie sheets.


Cashew and Zucchini Soup

1 large or 2 small zucchini, cut into chunks and steamed

1/4 cup raw cashews

Himalayan Salt

Fresh Basil

Soak cashews in enough water to cover for 1 hour; drain.  Combine cashews, zucchini, salt, and basil in blender and mix until smooth, adding water as needed for desired consistency.  Pour into saucepan and reheat gently, but do not boil.  Can serve cold. Serves 1.



  • Darren Davis

    Ah that looks really good, bet it smells amazing! We will have to try that soon 🙂 Thanks for sharing!

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