Here is a yummy way to use the plethora of zucchini from your garden. It is extremely nourishing and feels like it neutralizes your body and emotions.
I discovered a version of this recipe when my children were little. They grew up on it and loved it. It became one of their favorite foods. You can eat it plain or crunch up rice cakes on top (kid’s version). It will become a staple!
- 1 large onion
- Olive or coconut oil for sautéing
- 2 stalks of celery
- 1 dried red chili pepper about 3” long – can omit if needed
- 1 bay leaf
In a large soup pot lightly sauté onion then add celery chunks and herbs and sauté a bit more. Then add:
- 1 cup dried green peas
- 2 ¼ cups water
Bring to boil, cover and simmer for 40 minutes.
- 4-6 cups zucchini
- 6-10 cups spinach
- ¾ tsp basil
- 1 – 2 tsp salt
Cook another 10 minutes. Remove chili and bay leaf and blend until smooth. Enjoy!