EASY CREAMY ZUCCHINI SOUP

3-4 servings, 15 minutes

INGREDIENTS

• 4 cups veggie broth

• 1 tbsp chickpea flour

• 2 tbsp cashews (or sunflower seeds for kapha)

• 2 medium zucchinis, chopped 

• 1 cup Kale, chopped 

• 2 tbsp fresh basil

• 2 tbsp fresh cilantro

• 2 tbsp coconut milk or coconut cream

• Juice of 1/2 lime (add more to taste)

• Salt and pepper to taste 
  

DIRECTIONS

1. Mix 1/4 cup veggie broth with 1 tbsp chickpea flour in separate small bowl. Set aside.

2. Dry roast the cashews in a small saucepan until they begin to brown and release their oils. Turn off heat and set aside.

3. Add the remaining veggie broth to a medium pot with the chopped zucchini and kale.

4. Bring to a boil, then reduce to simmer. Allow to simmer for 7-10 minutes. 

5. Add the chickpea mixture and simmer for an additional 5 minutes.

6. Transfer to a blender with the cashews, basil, cilantro, coconut milk, salt, pepper, and lime.

7. Blend until smooth. Serve with cooked basmati rice or any #grainsideoption

   
   

#soup #summer #vata #pitta #kapha #lunch #dinner #onepotmeal #under15minutes

Recipe adapted from Eat Taste Heal Cookbook

Notes

• This is for when it is summer, and you just need an easy, light creamy soup that is one-pot, nourishing, and ready in 15 minutes.

• This is well-balanced for all doshas in the summer with some minor adaptations for kapha if we are being nitpicky.

• For kaphas - add extra kale and less coconut milk. You can also sub sunflower seeds for the cashews. Otherwise, it is pretty good as is.

• You can serve this as is if you are looking for a light meal, with any #grainsideoption you would like, with cooked chicken or turkey, or tofu or paneer.