Food was a huge topic between Laurie and me. Those that knew her, will remember the health issues she had with different foods. During the time I spent studying with monks and learning how to stop and start eating better I shared the process with her, and for the most part, worked.
But there was always the hunt for a different way of preparing something different to eat. This is one of her recipes. This is the first recipe of more to come in this series and the method of how I learned a new way of eating. Thank you for reading.
INGREDIENTS
2 tablespoons extra virgin olive oil
1 small white onion finely chopped
1 clove garlic minced
2 medium zucchini (680 grams – 1½ pounds) cut into cubes
3½ cups (840 ml) vegetable stock low sodium
2 tablespoons thinly sliced mint leaves
½ avocado diced
2 tablespoons fresh lemon juice
salt
freshly ground black pepper
Toppings (optional): spiraled zucchini, croutons
INSTRUCTIONS
In a large pan, heat the olive oil. Add the onion and garlic and sauté for about 5 minutes, stirring occasionally with a wooden spoon.
Add the zucchini and sauté for another 5 minutes or until soft and slightly browned.
Add the vegetable stock and bring it to a boil.
Remove from heat and stir in the mint, avocado, salt, and pepper to taste.
Carefully blend the soup in batches until smooth using a blender, food processor, or immersion blender.
Stir in the lemon juice before serving and garnish with spiralized zucchini or croutons.
It can be stored for up to three days in the fridge in an airtight container, or in the freezer for up to one month.