Zucchini Non-Dairy Cream Soup
“Let food be thy medicine” - Hippocrates
I studied at Natural Gourmet Institute and Gulliver’s (presently IIN) in the 90’s.
I was following a macrobiotic diet (balanced, plant-based, seasonal and locally grown foods and in moderation) to heal from - eczema - skin rashes. Eat to live!
I was part of an underground food culture back then when health and wellness, plant-based eating and the vegan, vegetarian, keto, paleo concepts were all new and/or being researched. Well, truth be told - PLANT-BASED eating is ancient! Welcome back to NATURE! None of it is new - it’s all BACK TO BASICS!
My first recipe on my new ‘Health In Action’ site is my SOUPer SOUP. My family and friends have been loving this soup for over 20 years. This recipe even made it into my cookbook that I co-authored - Dinner Table Family Headquarters.
We are in the Fall season (east coast - USA) when the rooty vegetables are popping out of the ground ready to eat. Our bodies are craving warm, nurturing and cooked food as the temperature is dropping. For those raw vegans - there’s no judging but for most of us cooking our vegetables at this time of year makes the veggies more digestible. Listen to your body! How do you feel after a meal? Are you listening to your belly? Are you satisfied? Are you bloated? Are you warm? I have you covered! xo
Zucchini Non-Dairy Cream Soup
Serves 8
Ingredients
2 tsp cooking oil (grapeseed, ghee, coconut, avocado)
1 yellow onion - chopped
2 large carrots - diced
11/2 lbs fresh zucchini, sliced in half moons
5-6 cups water
¼ cup rolled oats
2-3 tsp herbamare - a spice blend you can buy at a health store or DIY (recipe below)
Salt - sea salt or himalayan (my fave)
Lemon juice - freshly squeezed
1 tsp umeboshi vinegar
Scallions or pumpkin seeds or spouts - finely chopped except the seeds to garnish
Process
Heat the oil in a 3 qt pot
Add the onion and saute until soft and translucent on low flame
Add carrots and zucchini and saute the vegetables until they ‘sweat’
Add the water, oats, and spices
Bring to boil than simmer and cook uncovered until the veggies are soft - 30 minutes
Puree soup until a fine puree or leave some veggies in full form - cooks choice!
Add salt, lemon juice, and ume vinegar at the end of the cooking time - to taste
Ladle soup in a bowl and garnish with your topping of choice
Herbamare Spice Blend
You’ll love this potpourri of spices and herbs. It’s a staple in our home.
Make a lot and store it in a spice bottle. You can use it on grains, soups, beans and salads.
Ingredients
½ cup salt
¼ cup dried parsley
2 tsp onion powder
2 tsp garlic powder
1 tsp oregano
1 tsp rosemary
1 tsp sage
1 tsp basil
1 tsp celery seed
1 tsp marjoram
1 tsp dried kelp (seaweed)
Eat to Live!
