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.


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 and 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

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