Makes 4 serving
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
Flaxseed crackers, quinoa salad, or good quality whole grain bread
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.