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