Description
A simple green soup made with zucchini, green beans, celery, fresh herbs, and spices that’s designed for easy digestion and detox.
Ingredients
- 2 cups zucchini
- 2 cups green beans
- 2 cups celery
- 4 cups cold water
- 1 cup parsley, watercress, or cilantro
- 1/2 teaspoon salt
- 1 teaspoon ghee
- 1/2 teaspoon cumin seeds
- 1 teaspoon ginger, minced
- lemon, freshly squeezed, to taste
Instructions
1. Roughly chop zucchini, green beans, and celery. Chop the celery into 1/2-inch pieces or less to reduce stringiness.
2. Place all the vegetables in a saucepan and cover with 4 cups cold water. Bring to a boil, then reduce to a simmer and partially cover.
3. Cook until vegetables are soft, about 25 minutes, then turn off the heat.
4. Mince the ginger and chop the fresh herbs while the soup simmers.
5. Use an immersion blender to blend the vegetables into a smooth puree. Alternatively, use a regular blender after letting the soup cool slightly.
6. Add the fresh herbs and salt, and blend again until incorporated.
7. Heat ghee in a small skillet over medium heat. Add cumin seeds and sauté until they brown and become aromatic.
8. Add the minced ginger to the skillet and sauté until lightly browned. Remove from heat.
9. Stir the sautéed spices and freshly squeezed lemon juice into the blended soup.
10. Taste and adjust seasoning with more salt or lemon as needed.
Notes
Substitute ghee with olive oil or butter for different flavors.
Blend in half an avocado for added creaminess and healthy fats.
Try other spices like turmeric, coriander, black pepper, or garam masala.
Use garlic or onions in place of ginger for variation.
Enhance flavor with cayenne, tamari, or miso.
Top with pumpkin seeds for crunch and protein.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 53
- Sugar: 4g
- Sodium: 360mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 3mg