Cream of Zucchini Soup (Gluten-Free and Vegetarian!) - Goodness Me!

Cream of Zucchini Soup (Gluten-Free and Vegetarian!)

by Janet Jacks September 08, 2017

Cream of Zucchini Soup (Gluten-Free and Vegetarian!)

Whether as a first course, an accompaniment to your lunch, or the starring attraction, this brightly-coloured creamy soup is not only full of antioxidants and the goodness of organic vegetables, but also big on real, fresh flavour.

Ingredients:

  • 2 Tbsp. butter
  • 1 medium organic onion, roughly chopped.
  • 4 cloves organic garlic, left whole, peeled.
  • 4 stalks organic celery, leaves included, chopped in 1/2 inch pieces.
  • 1 kg organic zucchini (about 10 small zucchini, or about 8 cups of 1 inch chunks).
  • 6 cups water or part chicken stock.
  • Up to 2½ tsp coarse unrefined salt.
  • 1/8 tsp cayenne.
  • 1/4 cup butter.
  • 4 cups fresh organic spinach, lightly packed.
  • Herbed Sour Cream OR 1/2 cup full-fat sour cream.
  • 1/4 cup finely minced fresh herbs: chives, green onion, or parsley.
  • Optional: 1 cup 10% cream or 35% cream.

Directions:

  1. Stir together the sour cream and herbs.
  2. Add a dollop or two to each bowl of soup.
  3. Sauté the onion, garlic, and celery in the 2 tablespoons butter for 2 to 3 minutes.
  4. Add the zucchini and water, cover, and simmer till the vegetables are very tender.
  5. Remove from the heat.
  6. Add the salt, cayenne, and butter, and purée with a hand-held immersion blender until almost smooth.
  7. Add the spinach and purée until smooth.
  8. Taste and adjust seasonings. The amount of salt will vary depending on whether you use salted butter or chicken stock.
  9. Add the optional cream, and blend briefly.
  10. Serve topped with a dollop of herbed sour cream, or with a tablespoon of finely minced green onions and yellow pepper.

Serves 8 to 12.

It All Starts with the Soil: Do you remember? Food once was grown for flavour, and flavour meant nutrients. Today, most food is grown for quantity, efficiency, and low cost. Flavour is added in processing through chemicals, sugar, and refined fats. But your body is not fooled—nutrients make your body work properly.

This soup gets its flavour from the organic vegetables which get theirs from nutrient-rich soil. The trace elements that are present, which some experts call ‘the invisible nutrients’, are extremely important to the functioning of the body. The addition of simple seasonings enhances that flavour with whole, real nourishment. Enjoy a bowl… or two or three!

You'll find this recipe and so much more in Janet Jacks' new book Share Goodness. Purchase it here for recipes from salad to dessert! And check out Goodness Me!'s Lifewatchers course to learn how to bring the healing power of food into your life.




Janet Jacks
Janet Jacks

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