Cream of Zucchini Soup
This soup is creamy and delicious without the use of milk or cream. The taste is very exotic but simple.
1 Cup Water, Plus Additional Water to Thin
2 Medium Zucchini, Peeled and Chopped (About 2 Cups) 2 Stalks Celery, Chopped
2 Tablespoons Lemon Juice
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Minced Fresh Dill (or 2 Teaspoons Dried) 2 Teaspoons Mellow White Miso
2 Small Cloves, Crushed
1⁄2 Teaspoon Sea Salt, or to Taste Dash Cayenne
1 Avocado, Mashed Place the water, zucchini, celery, lemon juice, olive oil, miso, garlic, salt and cayenne in a blender or Vita-Mix® and process until smooth. Add the avocado and dill and blend briefly. Add addi- tional water to thin the soup to desired consistency, and blend. Serve chilled or at room temperature. Store in a sealed container in the refrigerator, Cream of Zucchini Soup will keep up to three days. This creamy soup is delicious served chilled at room temperature, or warmed gently on the stove or in the dehydrator.
Courtesy of Maximized Living Nutrition Plans book by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner