The bright green color of this gorgeous soup caught my eye the second I saw it on food blog Kale and Caramel. I knew immediately I'd have to give it a try! I love zucchini, and soups are pretty much the best thing in fall, when the weather starts to turn cold and all you want is comfort food. You might be craving a big scoop of mashed potatoes, but turn to this delicious, savory low-calorie option instead :)
Check out all the health benefits:
+ Hemp seeds bring plant protein and omega-3s
+ Nutritional yeast is packed with B vitamins and amino acids
+ Zucchini aids in weight loss, because you feel full without all the calories
+ Cayenne supports weight loss and aids in digestion
+ Healthy fats found in olive oil can help regulate blood sugar and lower risk of heart disease
Zucchini Sage Soup
Prep Time: 15 min. Cook Time: 10 min. Difficulty: Easy
Recipe adapted from Kale and Caramel
4 medium zucchini, sliced lengthwise and cut in rough chunks
1 large onion, peeled and quartered quartered
2 large cloves garlic, peeled
About 1 cup purified water, for steaming and blending
½ tsp. sea salt
2 tsp. ume plum vinegar
1 Tbsp. hemp seeds
1 Tbsp. coconut oil
¼ cup nutritional yeast
2 Tbsp. olive oil
8-10 fresh sage leaves
hemp seeds and cayenne pepper, for garnish
1. Fill a large soup put with about an inch of water. Place metal steamer in pot. Add zucchini, onions, and garlic, and steam covered for about 5 minutes. Zucchini should be tender, and onion slightly translucent.
2. Transfer hot veggies to a blender, and add a little of the steaming water – ½-¾ cup. Add salt, ume plum vinegar, coconut oil, and nutritional yeast. Blend until smooth and creamy.
3. In a frying pan, heat olive oil over medium-high heat. When pan is good and hot, fry sage leaves for about 30 seconds, gently shaking pan. Remove from heat.
4. Distribute soup into bowls, top with crispy sage leaves, and drizzle with the now sage-infused olive oil left in the frying pan. Garnish with hemp seeds and a tiny pinch of cayenne pepper.