Creamy Zucchini Soup for Vata

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  • 2 cups peeled and diced zucchini
  • 1 cup plain organic milk or rice milk
  • 1/2 cup pure water
  • 1/8 tsp ground cumin
  • 1 tsp minced fresh cilantro¬†
  • sea or rock salt to taste

Add the water to the diced zucchini and cook covered until tender.

Blend the cooked zucchini to a smooth puree. Strain.

Return the zucchini to medium-low heat and slowly blend in the rice milk, stirring constantly.

When heated through, add the ground cumin, salt, pepper and cilantro and stir well.

Enjoy warm.

(Serves 1 or 2)

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