Zucchini Non-Dairy Soup

We find ourselves nearing the end of Winter, when the root vegetables have popped out of the ground and are ready to eat. Our bodies are craving warm, nurturing and digestible foods as the temperature has yet to rise. Well this zucchini soup will do just the trick – my family and friends have been loving this soup all-year-round for over 20 years. This recipe even made it into Dinner Table: Family Headquarters, a cookbook I authored along with my sisters.

Recipe

2 tsp cooking oil (grapeseed, ghee, coconut, or avocado)
1 yellow onion – chopped
2 large carrots – diced
1½ 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 favorite)
Lemon juice – freshly squeezed
1 tsp umeboshi vinegar
Garnish – scallions, sprouts, and/or pumpkin seeds – finely chopped (except the seeds)

Instructions

-Heat the oil in a 3-quart pot
-Add the onion and saute on low flame, until soft and translucent
-Add carrots and zucchini and sauté until they ‘sweat’
-Add the water, oats, and spices
-Bring to boil then simmer uncovered for 30 minutes (until the veggies are soft)
-Pureé soup until smooth or leave some veggies in full form – cook’s choice!
-Add salt, lemon juice, and ume vinegar at the end – 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. You can buy this product in health food stores, but here’s how you can DIY:

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)


Genia’s Spoon Me Tips

For those who don’t know, ‘sweating’ vegetables means to gently cook them over low heat, allowing them to soften and release their moisture.

Don’t live to eat – eat to live!

Love,
Genia