Posted in Food Photography, Recipes

Creamy Zucchini and Radish Soup with Sage

Susan asked me to make this. She found the recipe in Health. It is simple to make and so delicious. Mostly based on a recipe from “Superfoods Superfast: 100 Energizing Recipes to Make in 20 Minutes or Less,” by Julie Montagu.

zukesoup16110651

Ingredients:

  • 1 tablespoon coconut oil
  • 3 ribs celery, finely chopped
  • 2–3 medium zucchini, chopped
  • 10-12 radishes, chopped
  • 1 cup coconut milk
  • 1 cup vegetable broth
  • 1 teaspoon dried sage
  • 1 teaspoon cayenne pepper
  • Fresh sage leaves, finely sliced, for garnish, optional

Preparation:

1. Melt coconut oil in a large saucepan over medium heat. Add celery, zucchini, and radishes and fry for 5 minutes. Add broth and coconut milk; bring to a simmer over medium-high heat and cook, stirring occasionally, for 10 minutes. Add dried sage and cayenne and cook, stirring, for 3 minutes more. 

2. Let soup cool slightly; puree in a blender (then rewarm on stove), or serve it chunky. Garnish each bowl with finely sliced fresh sage leaves, if desired. 

 “Get Pumped! Zucchini is heart-healthy; it’s a great source of potassium and vitamin C—both good for managing blood pressure.”

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