I made it a recent goal of mine to start using my blender more often and for more than just smoothies. First up on my list? Soups! I am a huge soup fan as they are the perfect addition to any healthy lifestyle. Soups are a great way to pack in a ton of vegetables and nutrients into one tasty and filling bowl. I love this recipe because it was so simple and clean but rich and full of flavor. Plus, with summer upon us, zucchini is a great item to grab fresh from the farmer’s market or store. It’s packed with Vitamins A & C, folate and potassium as well as protein and fiber. It’s a great veggie to add to any soup, sandwich, salad or to just eat steamed or roasted because it will fill you up without weighing you down. Zucchini also has high water content so it will keep you hydrated, which is crucial year round.
This recipe was very easy to make and unbelievably delicious with the perfect amount of spice. Pureeing it in the blender not only helped all the ingredients really evolve their flavors into each other, but also made the soup taste like a creamy, savory indulgence. Yum! I truly cannot wait to make this again.
Rezept für 4 Portionen
Heat the olive oil over medium in a large soup pot and add the onion. Cook, stirring, until tender, about five minutes.
Add a generous pinch of salt, the garlic and the zucchini and stir for about a minute, until the garlic smells fragrant.
Add the curry powder, stir together and then add the vegetable stock, the rice and salt to taste.
Bring to a boil, reduce the heat, cover and simmer for 30 minutes. Taste and adjust salt.
Puree the soup in a blender (in two batches if needed).
Return to pot, add pepper and cayenne to taste and stir in lemon juice, heating if necessary.
You can garnish with chives, sliced raw zucchini or croutons.
Holistic Nutritionist & Lifestyle Cleanse Expert, Los Angeles
After being diagnosed with cancer when she was 32, Elissa Goodman explored holistic alternatives and combined them with traditional treatments and was able to beat the disease. Her husband wasn’t as fortunate; he succumbed to Non-Hodgkins Lymphoma when he was only 45 after a regimen of doctor-prescribed chemotherapy and two bone marrow transplants. Her personal experience led her to realize the many ways in which nutrition and lifestyle affect our ability to deal with health challenges.