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
Ingredients
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
¼ cup almond meal
olive oil
black pepper
Method
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, and 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.
