Zucchini and Almond Soup
A French soup with green beans inspired this soup, but zucchini is much kinder to Newborn Mothers’ tummies. You can also try other vegetable and nut/seed variations, like substituting pumpkin for zucchini and ground pumpkin seeds for almond meal.
Preparation time 10 minutes
Cooking time 25 minutes
2 tablespoons ghee
4 cloves garlic, peeled and finely chopped
2 teaspoons cumin seeds
600 grams zucchini, roughly chopped
3 cups water
1 teaspoon Himalayan rock salt
2 teaspoons coriander powder
¼ cup almond meal
- Heat ghee in a large saucepan over a medium heat. Gently fry garlic in the ghee until soft
- Add cumin seeds and cook for a minute or two until fragrant
- Add the zucchini, water, salt, coriander powder and asafetida to the pot and bring to boil. Reduce heat and simmer for 10 minutes.
- Add the almond meal and turn off the heat. Puree with a stick blender until creamy and serve with olive oil and black pepper.
Nourishing Newborn Mothers eBook
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Ayurvedic recipes to heal your mind, body and soul after childbirth.