Zucchini and Almond Soup

Recipe by Michelle Harris

Course: Main Meal

Difficulty: Easy

Servings: 2-3

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes


Perfect food for new born mothers, gentle on the tummy and nourishing.  This soup is surprisingly yum!  Try it, I promise you’ll be happy.


  • 2 tablespoons ghee or olive oil
  • 4 cloves garlic, peeled and finely chopped
  • 2 teaspoons cumin seeds
  • 600 grams zucchini, roughly chopped
  • 3 cups water
  • 1 teaspoon Himalayan rock salt
  • 2 teaspoons coriander powder
  • ¼ cup almond meal
  • 2 tbsp nutritional yeast
  • olive oil
  • black pepper


  1. Heat ghee in a large saucepan over a medium heat. Gently fry garlic in the ghee until soft
  2. Add cumin seeds and cook for a minute or two until fragrant
  3. Add the zucchini, water, salt, coriander powder to the pot and bring to boil. Reduce heat and simmer for 10 minutes.
  4. Add the almond meal and turn off the heat. Puree with a stick blender until creamy and serve with olive oil and black pepper.