This soup can be an accompaniment to breakfast, lunch, or dinner. We love to have it in all seasons, and just switch up seasonal veggies and spices. Once you get the hang of the process, you will be able to create your favorite variations. Make it thinner or thicker, depending on your preference. Feel free to add hemp seeds, avocado, almond or coconut milk for a richer variation. It is fast, simple, and belly-friendly! Serve it with sprouted toast, eggs, quinoa, or a side of wild salmon. Plenty of variations are possible; trust your taste buds!
|Prep Time||10 minutes|
|Cook Time||20 minutes|
- 1 tablespoon olive oil , or ghee
- 2 cloves garlic , chopped
- 1 inch ginger , (fresh) peeled and chopped
- 4 cups zucchini , diced fresh (can use broccoli, cauliflower, or any other seasonal vegetable)
- 1 pound spinach , or any fresh leafy green will work
- 1 handful cilantro , (fresh) and roughly chopped
- 4 cups water , or non-dairy milk
- 2 teaspoons curry powder
- hemp seeds (optional)
- sea salt , to taste
- limes , juiced
- black pepper , to taste
- Heat the ghee or olive oil in a large pot over medium heat. Add garlic and chopped ginger, stirring, until translucent.
- Add the curry powder and salt to taste. Cook for 1 minute.
- Add the zucchini and stir to mix well. Add enough water to cover the zucchini. Bring to a boil, then lower the heat and simmer for 10 minutes, or until the zucchini is just tender.
- Using a blender or food processor, puree the zucchini mixture with spinach, cilantro, water or non dairy milk, and hemp seeds (optional). Add more hot water if the soup is too thick. Transfer back to the pot, bring to a simmer, and season with black pepper and a squeeze of lime juice.
- Serve over crumbled flax seed crackers or topped with quinoa salad.
Adapted from: http://www.mindbodygreen.com/0-12707/3-easy-recipes-to-heal-your-gut.html. Retrieved March 2016.