Moderate Difficulty
Zucca Soup
gentle, hydrating, high fiber blend of vegetables
Ingredients:
• 3.5 lbs zucchini
• 1+ lbs celery
• 2 large fennel bulbs
• 1 bag of frozen chopped spinach
• 2 medium sweet potatoes
• 1 leek (optional)
• ginger powder
• turmeric powder
• garlic powder
• mushroom powder
• cracked fennel seed
• olive oil
Oven Settings:
425 degrees
30 minutes or until tender
Oven:
- Chop zucchini, celery, and fennel bulbs to approximately the same size (for even baking time). Save the fennel leaves for garnish.
- Toss vegetables in olive oil, turmeric, ginger, garlic, and mushroom powder and add to baking tray.
- Preheat oven to 425 degrees and bake for 30 minutes or until tender.
Boil:
- Peel sweet potatoes and boil until tender – approx. 15-30+ minutes based on size.
- Boil spinach until cooked (approx. 3-5 minutes).
Blend:
- Take all vegetables, add water as needed, and blend until smooth. Consistency should be a bit more watery than puree-like applesauce.
- Add additional seasonings as needed.
Plating:
- Add soup to bowl and lightly drizzle olive oil on top.
- Add black pepper and fennel leaves for garnish.