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.

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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.”