Green Zook Soup
Green Zook soup is great cold or warm! It is full of fresh flavors and just the ticket for a summer lunch or light supper. Make this soup ahead and store up to 2 days.
- ½ yellow onion (chopped)
- 2 clove garlic (minced)
- 2 medium peeled zucchinis
- 3 cups baby spinach
- ½ cup warm filtered water
- 1 cup Coconut Cream (can substitute with potatoes/vegtable broth)
- ½ Avocado (optional or if it is not in season add one more zucchini)
- 2 tbsp Nutritional Yeast
- ⅛ tsp Sea Salt
- ⅛ tsp Black Pepper
- ¼ tsp ground Cumin
- ½-1 freshly squeezed Lemon (add to taste preference)
- ¼ cup minced Parsley
- Toasted Pepitas
Yields: 3-4 servings
Peel and cut the zucchini into bite-sized pieces. Add cut zucchini to a steamer. Steam the zucchini for about 5 minutes. Add the spinach and steam for an additional 2 minutes.
Heat a large non-stick saucepan over medium heat. Dry-sauté method: Once the pan is hot add 1 tbsp water, chopped onions, minced garlic, salt, and pepper and sauté for 4-5 minutes. Add water as needed and keep moving onions around pan so they don't burn. Once onion mixture is slightly tender and golden brown, add the steamed zucchini and spinach. Stir for additional 1-2 minutes then remove from heat.
Add water, coconut cream, avocado, nutritional yeast, cumin, lemon, and zucchini mixture to blender. Combine all the ingredients and purée until smooth. Adjust the salt and pepper if needed. Let it chill before serving to allow the flavors to fully meld. Add minced parsley and toasted pepitas.