Description
A nutritious green soup packed with healthy vegetables like zucchini, green beans, and celery, perfect for a quick and comforting meal.
Ingredients
Scale
- 2 cups zucchini, chopped
- 2 cups green beans, trimmed and cut
- 2 cups celery, chopped
- 4 cups cold water
- 1 cup parsley, watercress, or cilantro
- 1/2 teaspoon salt
- 1 teaspoon ghee or olive oil
- 1/2 teaspoon cumin seeds
- 1 teaspoon ginger, minced
- Freshly squeezed lemon juice, to taste
Instructions
- Roughly chop the zucchini, green beans, and celery. Slice the celery into pieces less than 1/2-inch.
- Place all the vegetables into a large saucepan, covering them with 4 cups of cold water. Bring to a boil, then reduce heat to simmer for 25 minutes until vegetables are tender.
- While the vegetables simmer, mince the ginger and chop the fresh herbs.
- Using an immersion blender, purée the vegetables into a smooth soup.
- Mix in the fresh herbs and salt.
- In a small skillet, heat ghee over medium heat, add cumin seeds until aromatic, then add ginger until lightly browned. Stir into the blended soup, adding lemon juice to taste.
Notes
For added heat, incorporate red pepper flakes. Store leftovers in an airtight container in the refrigerator and enjoy within three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegan, American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg