Creamy zucchini soup

I’m not totally eating seasonal but of course take advantage of the freshest vegetables and fruits, which is when they are seasonaly ready for harvest in my region.

It just feels right for me to always again prepare a creamy zucchini soup for which there are countless possibilities, as one can mix and match ingredients one has available and/or the ones one is longing for.

Here I give you just an example by the one I made lately. For preparation I put all ingredients into the jar of my high speed blender Vitamix, as I eat raw.
For the start I use the tamper and as soon as the blender takes all ingredients by itself I just let him work for about a minute.
You also may heat the ingredients in a pot as carefully as possible and blend them at the end, in which case you should add the cold pressed olive oil only before serving.

This time I used following ingredients:
about 1 1/2 cup roughly cut zucchinis
1 tsp natural sea salt
1 handfull dill
1 handful cilantro
1 tbsp pine nuts
1 tsp caraway
1 tsp chlorella powder
1/2 tsp nutmeg and mace each
1 1/2 tbsp apple cider vinegar
1 tbsp olive oil extra virgine
1/4 cup aloe juice
1 tbsp yeast
some water
The garnish is fresh basil and it’s blossom.

Zucchinis are an amazing contributor to our health! They are rich in several vitamins and minerals, high in antioxidants, contribute to a healthy digestion and may reduce blood sugar levels and improve heart health.

I only use organic ones, preferably, like now, the ones I grew myself – straight from the garden to my bowl!

Copyright Sabina Stebegg