Raw Recipes

Cream of Zucchini Soup

Posted on September 30 2013 | (4) Comments
Category: Soup and Salad Recipes

Cream of Zucchini Soup

Yield: 2 cups, 2 servings
This recipe provides the perfect opportunity to use up those leftover bits of zucchini from Zucchini Pasta. Serve chilled, at room temperature, or warm.

Ingredients

  • 1 zucchini, unpeeled and chopped
  • 1 stalk celery, chopped
  • 3/4 cup water, as needed
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon mellow white miso
  • 1/2 teaspoon crushed garlic
  • 1/4 teaspoon salt
  • Dash cayenne
  • 1/2 avocado, chopped
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons minced fresh dill, or 1/2 teaspoon dried dill weed

Equipment

  • cutting board
  • chef’s knife, 8-inch
  • measuring cups
  • citrus juicer or reamer
  • measuring spoons
  • garlic press
  • blender
  • rubber spatula

Put the zucchini, celery, 1/2 cup of the water, lemon juice, miso, garlic, salt, and cayenne in a blender and process on medium speed until smooth. Add the avocado and oil and process on medium speed until smooth. Add the dill and the remaining 1/4 cup of water to thin, if necessary, and process on medium speed briefly, just to mix. Stored in a sealed container in the refrigerator, Cream of Zucchini Soup will keep for 2 days.

Per serving: calories: 140, protein: 3 g, fat: 12 g, carbohydrate: 5 g, fiber: 5 g, sodium: 365 mg
 

Related Blog Posts: Delightfully Creamy, Dairy-free Raw Soup


Previous Comments

On October 01, 2013 .(JavaScript must be enabled to view this email address) said...

bh
Jennifer, if I don’t have the miso, what can I put in instead besides salt? I’m trying this out for a non-raw foodie.
Thanks,
Shifra

On October 02, 2013 .(JavaScript must be enabled to view this email address) said...

Hi Shifra,

To give a salty flavor, either miso or salt are going to taste best. But if you are avoiding both of those, just leave it out. You may want to add a little more lemon and herbs.

Jenny

On October 14, 2013 .(JavaScript must be enabled to view this email address) said...

Made this for lunch today.  It is soooo good.  I didn’t have any dill so I used cilantro instead and it was delicious!!!!
Thank you smile

On October 14, 2013 .(JavaScript must be enabled to view this email address) said...

So glad you liked it Laura! Yes, you can play with the fresh herbs and create lots of different variations!

Jenny


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