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CREAMY ZUCCHINI SOUP WITH HEMP SEEDS & CRISPY SAGE.

Print Recipe
Prep Time 20 minutes
Servings 4

Ingredients
  

  • 2 cups water
  • 4 small-medium zucchini sliced lengthwise and cut rough chunks
  • 1 large onion peeled and quartered quartered
  • 2 cloves large garlic peeled
  • ½ tsp sea salt
  • 2 tsp ume plum vinegar
  • 1 Tbsp hemp seeds
  • 1 Tbsp coconut oil
  • 2 Tbsp nutritional yeast
  • 2 Tbsp olive oil
  • 8-10 leaves fresh sage
  • hemp seeds and cayenne pepper for garnish

Instructions
 

  • Fill large stock pot with two cups water. Place metal steamer in pot and add zucchini, onions, and garlic. Turn on heat and steam with lid on for about 5 minutes, until the zucchini is tender and the onions are just slightly translucent.
  • Remove from heat, and transfer veggies (careful, hot!!!) to a blender. Add about 1½ cups of the steam water (you can add more later if need be, depending how thick you like it). Then add in salt, ume plum vinegar, hemp seeds, coconut oil, and nutritional yeast, and blend on high till everything is fully incorporated and creamy smooth.
  • Leave soup in the blender while you heat a frying pan with the olive oil over medium high heat. After about 30 seconds, flick a few drops of water in the pan to make sure it’s ready to fry—the water should sizzle. Drop in the sage leaves and fry for about 30 seconds, slightly shaking the pan to rotate. Remove from heat.
  • Pour soup into bowls, top with crispy sage leaves, a drizzle of the sage olive oil from the pan, a sprinkle of hemp seeds, and a dash of cayenne pepper. Enjoy!