Zucchini Mint Soup

1 tbsp vegan butter or extra-virgin coconut oil

4 cups chopped zucchini

1 cup chopped celery

1 cup chopped fennel

⅛ 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.

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Zucchini Mint Soup