This versatile soup just screams Spring time! Zucchini is the ultimate spring time veggie while the essence of mint gives off a fresh and airy feeling like none other. It’s a wonderfully unique dish that you can mix and match with all sorts of veggies.
Recipe by: Radhi Devlukia from Conscious Cooking
INGREDIENTS
- 1 tbsp vegan butter/extra virgin coconut oil
- 3 large zucchinis – 4 cups chopped
- 1 cup celery chopped
- 1 cup fennel chopped (optional but definitely reccomended)
- 1/8 tsp asafoetida
- ½ tsp pink Himalayan salt
- 1 cup water
- ½ cup cashews
- ¼ cup pistachios ( if you don’t have pistachios, the cashews will do..the flavor will just be a little different)
- 15-20 fresh mint leaves
- ½ cup water (or more depending on desired consistency)
Toppings
- 1 tbsp lemon zest
- ¼ tsp salt
- 1 tbsp grated/chopped pistachios
- mint leaves (just to make it look pretty)
For full recipe click here.
The featured image is a stock photo by Bernadette Wurzinger from Pixabay meant to represent this dish.
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