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Zucchini Almond Soup Recipe

Ingredients

How to make it

  • 1) Preheat the soup pot over medium high heat. You will know that your pot is ready when you place your hand about one inch from the pot’s surface and you feel heat radiating from it. Add the oil and swirl it around the pan. Add the onions; sauté until barely opaque. Add the zucchini; sauté until they just begin to turn color. Add the vegetable broth; give the pot a stir. Cover the pot and reduce the heat to medium; let the pot simmer until the vegetables are soft, 15 – 20 minutes. Uncover the pot and remove it from the stove to cool until you can safely handle it. You can opt to do what I call a ‘quick cool’ to speed up the process. Pour the soup into a large bowl and put it in the freezer until cool.
  • 2) Ladle a portion of the soup into the blender until the blender is three-quarters full. Place a large mixing bowl nearby. Blend the soup in batches until totally smooth, pouring it into the mixing bowl as you go. Into the last batch, add the almond butter and puree it into the soup. Wipe out the pot with a paper towel and return the soup to the pot.
  • 3) Place the soup over medium heat, cover it and bring it to a simmer. In a small bowl whisk together the almond milk and the arrowroot, uncover the pot and stir the mixture into the soup. Add the sea salt, white pepper and nutmeg to the pot and give it a stir. Simmer about five minutes more then stir the fresh chopped parsley. Ladle the soup into six soup bowls and garnish bowl with a few almond slivers.

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The Cook

NinaCucina Reno, NV

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