November 25, 2019

Simple Zucchini Soup

I love soups! They are essentially liquid salads and yet somehow are just so much more enjoyable to both serve and eat. The possibilities for garnishing are endless and as they can be frozen they are a meal prep dream! Seriously- I am team soup for life.

This Simple Zucchini soup starts with a chopped onion. Chopping an onion used to be my least favorite task in the kitchen until I realized that almost every dish begins by chopping an onion so it was in my best interest to readjust my mindset or else I was going to be the victim of countless hours of misery over the course of my kitchen life. So now, whenever I see a recipe requires chopped onion it is the FIRST task I complete and I do it without any distraction-treating it like a mini practice in mindfulness and meditation. I encourage you to try it for it for yourself.

Back to the star of this recipe: Zucchini or as it is known here in the UK, Courgette. Zucchini is PACKED with nutrients, such as vitamin A, magnesium, folate, potassium, copper, vitamin B1, vitamin B6, vitamin B2, calcium and phosphorus . This summer squash also has a high content of omega-3 fatty acids, zinc, niacin, protein, sugar, carbohydrates, soluble and insoluble fiber, sodium, minerals, amino acids and more. The folate in of zucchini is also very good for pregnant women.

And, it would not be a Busy Bee Well recipe unless it was ANTI-INFLAMMATORY. Vitamins C and A not only serve the body as powerful antioxidants, but they are also effective anti-inflammatory agents. Along with the copper found in zucchini, these vitamins deter the development of many hyper-inflammatory disorders, including ailments like osteoarthritis, asthma, and rheumatoid arthritis, where the swelling is immensely painful. The copper percentage in zucchini also helps in reducing the aching symptoms of rheumatoid arthritis.

Now that you know the facts about Zucchini let’s move to the recipe.

Simple Zucchini Soup

Ingredients:

1/3 Cup Chopped Yellow Onion

3 Large Organic Zucchini, Sliced

1/4 Cup Organic Coconut Milk or Cream, Depending Upon Desired Thickness

1 3/4 Cups Organic Chicken Bone Broth, May use Vegetarian Broth

1/2 Tablespoon Turmeric

Cracked Black Pepper and Salt to Taste

 

Method:

Preheat a large frying pan over medium high heat with avocado oil or other high flash point oil. No more than 4 Teaspoons of Oil.

With a large knife, chop onion and add to preheated pan. Carefully add chopped onions to warm oil and while keeping the onions moving, allow them to become golden brown. Approximately 5-7 minutes.

Remove onions from pan and add them directly to blender. I use a Vitamix Personal Blender.

Return the frying pan to medium heat and add an additional 4 Teaspoons of oil. In batches add the sliced zucchini until they have softened and some bits are slightly golden.

Remove the zucchini from the pan and add to the onions in the blender.

To the blender add: Bone Broth, Coconut Milk, and Turmeric.

With the lid securely on slowly begin to blend the mixture until smooth.

Season with salt and pepper to taste and blend again.

 

*Note: This soup is an anti-inflammatory blank canvas! You can serve it either hot or cold depending upon season. And, depending upon the desired consistency you my add more or less bone broth to the ingredients. Enjoy experimenting and making the recipe your own.

Happy Eating!

With warmth and health,

Em xx

 

 

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