Zucchini And Almond Soup

A French soup with green beans inspired this soup, but zucchini is much kinder to Newborn Mothers’ tummies. You can also try other vegetable and nut/seed variations, like substituting pumpkin for zucchini and ground pumpkin seeds for almond meal.

pregnancy, pregnant, motherhood, mother, newborn, baby, Ayurveda, doula

Preparation time 10 minutes

Cooking time 25 minutes

Serves 2—3

2 tablespoons ghee

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

pinch asafetida

¼ cup almond meal

olive oil

black pepper

  • 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 and asafetida 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.

This recipe is from my book Nourishing Newborn Mother - Ayurvedic recipes to heal your mind, body and soul after childbirth. Buy it now or click here for more info.


Nourishing Newborn Mothers eBook

Ayurvedic recipes to heal your mind, body and soul after childbirth.