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Zucchini Mint Soup

4 Servings

Zucchini Mint Soup

Thomas J. Story
 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

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


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.


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.


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

Nutrition Facts

Servings 0