Makes 4 servings
Ingredients:
- 1 tbsp. olive oil or ghee
- 2 cloves of garlic, chopped
- 1 inch of fresh ginger, peeled and chopped
- 4 cups fresh zucchini (can use broccoli, cauliflower, or any seasonal vegetable)
- 1 lb. of fresh spinach leaves (can use any leafy greens: arugula, kale)
- A handful of fresh cilantro, roughly chopped
- 4 cups water or nondairy milk
- 2 tsp. curry powder or dosha specific spice mix
- Sea salt, fresh lime juice and pepper to taste
- Optional: add hemp seeds
To garnish:
Flaxseed crackers, quinoa salad, or good quality whole grain bread
Directions:
- 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 or your dosha mix, 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 and simmer for 10 minutes, or until the zucchini is just tender.
- Using a blender or food processor, purée the zucchini mixture with spinach, cilantro, water or nondairy milk, and hemp seeds.
- Add more hot water if the soup is too thick. Transfer back to the pot and bring to a simmer and season with black pepper and a squeeze of lime juice.
- Serve over crumbled flaxseed crackers or top with quinoa salad.
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