Zucchini Mint Soup
Thomas J. Story
Yields 4 Servings
AuthorRadhi Devlukia-Shetty
Chef and Ayurvedic expert Radhi Devlukia-Shetty says of this dish, "If spring were to take the form of a soup, I genuinely believe it would taste like this. I've made this with and without the pistachios, I've made it with and without the fennel. It's a very versatile soup, and you can experiment with whatever veggies you happen to have in your fridge."

How to Make It

1

Put vegan butter, zucchini, celery, fennel, asafoetida, pink salt, pistachios, and 1 cup water in a large pot.

2

Cover with lid, and cook on medium heat for about 20 minutes, or until all the vegetables are mushy and the pistachios are soft. Remove from heat and allow to cool slightly.

3

Put soup ingredients and mint leaves in a blender and combine at high speed until super smooth, adding up to 1⁄2 cup water for consistency.

4

Pour into a bowl, drizzle with olive oil oil, sprinkle with sesame seeds, and serve.

Ingredients

 1 tbsp vegan butter or extra-virgin coconut oil
 4 cups chopped zucchini
 1 cup chopped celery
 1 cup chopped fennel
  tsp asafoetida
 ½ tsp pink Himalayan salt
 ½ cup pistachios
 15–20 fresh mint leaves
 olive oil for garnish
 black sesame seeds for garnish

Directions

1

Put vegan butter, zucchini, celery, fennel, asafoetida, pink salt, pistachios, and 1 cup water in a large pot.

2

Cover with lid, and cook on medium heat for about 20 minutes, or until all the vegetables are mushy and the pistachios are soft. Remove from heat and allow to cool slightly.

3

Put soup ingredients and mint leaves in a blender and combine at high speed until super smooth, adding up to 1⁄2 cup water for consistency.

4

Pour into a bowl, drizzle with olive oil oil, sprinkle with sesame seeds, and serve.

Zucchini Mint Soup