Zucchini Mint Soup
Thomas J. Story
Chef and Ayurvedic expert Radhi Devlukia-Shetty says of this dish, "If spring were to take the form of a soup, I genuinely believe it would taste like this. I've made this with and without the pistachios, I've made it with and without the fennel. It's a very versatile soup, and you can experiment with whatever veggies you happen to have in your fridge."
This recipe, and others like it, can be found in the article "The Recipes You Should Be Cooking in April."
How to Make It
1
Put vegan butter, zucchini, celery, fennel, asafoetida, pink salt, pistachios, and 1 cup water in a large pot.
2
Cover with lid, and cook on medium heat for about 20 minutes, or until all the vegetables are mushy and the pistachios are soft. Remove from heat and allow to cool slightly.
3
Put soup ingredients and mint leaves in a blender and combine at high speed until super smooth, adding up to 1⁄2 cup water for consistency.
4
Pour into a bowl, drizzle with olive oil oil, sprinkle with sesame seeds, and serve.
Ingredients
1 tbsp vegan butter or extra-virgin coconut oil
4 cups chopped zucchini
1 cup chopped celery
1 cup chopped fennel
⅛ tsp asafoetida
½ tsp pink Himalayan salt
½ cup pistachios
15–20 fresh mint leaves
olive oil for garnish
black sesame seeds for garnish
Directions
1
Put vegan butter, zucchini, celery, fennel, asafoetida, pink salt, pistachios, and 1 cup water in a large pot.
2
Cover with lid, and cook on medium heat for about 20 minutes, or until all the vegetables are mushy and the pistachios are soft. Remove from heat and allow to cool slightly.
3
Put soup ingredients and mint leaves in a blender and combine at high speed until super smooth, adding up to 1⁄2 cup water for consistency.
4
Pour into a bowl, drizzle with olive oil oil, sprinkle with sesame seeds, and serve.
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