main dishes / recipes / soups+stews / Uncategorized / gluten free / vegan / vegano
Ok this is going to be an express recipe. So is going to be the post… I mean, I am not going to make it long, and there won´t be too many pictures. Lately, with the workshops, a few trips and the added complication of making the blog bilingual I can only post one recipe each two weeks. Without forgetting that I am a mother and wife who takes care of her family. Anyway, the thing is that this week my recipe wasn´t ready and I had this terrible cold I brought from Madrid because of the terrible and freezing air conditioner everywhere. So I made soup with all those zucchini from the garden. But instead of doing it the traditional way, that is, by adding goat cheese at the end (no cheese when you have a cold right?) I added some basil and BINGO! Delicious!
I added a forgotten avocado and lots of lemon because you all know my love for acidity. A drizzle of olive oil and it was delicious. So I had a really easy dish to share with my followers! But would I have time to post it on time??? the pictures (nice ones take time right, and I am trying to improve them)? the text in both languages?? Do it again to be really sure it works? Ok. Moment of reflection. What is more important? A perfect post or tho share this easy recipe as soon as possible?: less text, one or two decent pictures, but a good recipe. Simplicity is knocking at my door so here you have this refreshing and nourishing soup that I hope you will enjoy, as much as I have, with or without the extra toppings .
pd1: you can omit the passion fruit as this idea occurred to me the day after doing it for the first time. It is perfect just with the avocado, lemon and olive oil.
pd2: passion fruit is ripened when the skin has wrinkles, like a sultana raisin.
pd3: the zucchinis from my garden are a variety that have a very pale green skin, so if you use regular ones with a darker skin, the final soup will look greener. Yeah!
Ingredients (6/8 servings)
For the soup::::::::::::::::::::::::::::::::
1.150 gr zucchini ( 2 big ones)
1 medium onion (170 gr)
2 tbsp ghee or coconut oil
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp oregano
1 1/2 tsp salt
black pepper to taste
3 cups water or broth
20 basil leaves
For the final dish::::::::::::::::::::::::::::::::
1/2 avocado per person (3 or 4 units)
3 units passion fruit
1 tbsp of lemon juice per person
( juice of 1 lemon)
40 gr roasted pine nuts
virgin olive oil
microgreens
Instructions
- Chop the onion and sauté with the ghee in a large pot.
- After 5 minutes, add the zucchini previously chopped in 1,5 cm slices. Cook for another 5 minutes and add the water. When it begins to boil, let it simmer for 15 minutes.
- Remove one cup of liquid and set apart. Mix the rest in a high speed blender with the basil leaves. Adjust the salt and liquid if needed. Let it cool in the fridge overnight.
- When serving, put in each plate, half sliced avocado on the side and lemon juice, soup in the center. Decorate with half passion fruit, some micro greens, pine nuts, a drizzle of olive oil and some freshly ground black pepper.
- Enjoy!