Zucchini, Mint & Pistachio Soup

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 recommended)
• 1/8 tsp asafoetida (or sub 1/8 tsp onion powder plus 1/8 tsp garlic powder)
• ½ tsp pink Himalayan salt
• 1 cup water
• ½ cup cashews
• ¼ cup pistachios ( if you don’t have pistachios, cashews alone 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.

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The featured image is a stock photo by Bernadette Wurzinger from Pixabay meant to represent this dish.