Summertime Mexican Zucchini Soup
Makes 6 servings
Reproduced by permission of Mee McCormick. All rights reserved.
This soup is a total showstopper - it’s rich and creamy, and kids LOVE it. I use zucchini, but any summertime squash will work. In fact, this soup is super adaptable for any food sensitivity or health need with a little ingenuity. I love to top this soup with a dollop of Cashew Sour Cream, a drop of sriracha sauce, and a sprig of cilantro.
INGREDIENTS
2 tablespoons extra-virgin olive oil or 1 tablespoon ghee
½ onion, chopped
3 cloves garlic, peeled and pressed or crushed
4 medium zucchinis with the skin on, sliced into medium rounds
3 small red potatoes with skin, halved*
¼ cup raw unsalted cashews or pumpkin seeds
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon ground coriander
¼ teaspoon cayenne pepper (optional)
6 cups Vegetable Broth or Chicken Bone Broth
4 shiitake mushrooms, stems removed and sliced
1 heaping tablespoon miso
1 cup fresh cilantro (optional)
Substitutions
*If avoiding potatoes, replace with quinoa or just add extra zucchini.
INSTRUCTIONS
- Heat the oil or ghee in a large saucepan over medium heat; add the onion and cook until translucent, about 3 minutes. Stir in the garlic and zucchini. Add the potatoes, cashews or pumpkin seeds, cumin, chili powder, coriander, and cayenne pepper (if using).
- Add the broth and mushrooms, and cover with a lid. Cook until the potatoes are tender, about 15 minutes. Cool the soup for 10 minutes.
- Transfer to a blender or food processor. Add the miso paste and cilantro (if using), and blend until smooth and creamy. Pour the blended mixture into the saucepan, and stir over medium-high heat until hot.
Cookin’ Cashews?
If you use raw cashews in a soup recipe, you do not need to soak them. By cooking them for 20 minutes or more, they will be equally as digestible as soaking them for 8 hours.