creamy zucchini soup

For those times when you’re craving a hot soup to warm the bones, this delicious zucchini soup delivers!

We love one-pot meals, especially when they contain protein! The addition of red lentils to this soup makes for a creamy soup (without dairy) and is light on digestion.

Ingredients

1 TBS ghee
2 TBS extra virgin olive oil
1 small onion
1 garlic clove
½ tsp Himalayan mineral salt
¼ tsp black pepper
1 pinch hing
1 ½ lbs zucchini
1 cup red lentils
2 cups vegetable broth or 2 cups water + 1 bullion cube or 2 cups water + 2 tsp broth powder
julienned raw zucchini, for garnish (optional)

Method

Rinse the red lentils well. They can be soaked if desired.
In a large saucepan, warm the ghee and olive oil.
Finely chop the onion, and thinly slice the garlic. Add to the pot, along with the salt and pepper, and cook over moderately low heat, stirring frequently until softened, 7-8 minutes.
Halve the zucchini lengthwise, and the slice into ¼ in thick slices. Add to the pot and cook, stirring frequently until softened, about 10 minutes.
Add the red lentil and liquid (w/ bullion or broth powder if using); cook until the lentils are very soft, about 15 minutes.
Working in 2 batches, puree the soup in a blender until it’s silky-smooth. Return the soup to the saucepan and season with salt and pepper. Alternatively, use an immersion blender.
Serve hot, garnished with julienned zucchini.

adapted from Grant Achatz at Food and Wine.