This zucchini and seaweed soup is healthy, and nourishing to the body. Zucchini is a cooling vegetable by nature, as it helps to produce body fluids and relieve dryness, while seaweed is a rich source of minerals. Seaweed is also renowned for its ability to help detoxify the body, increase kidney function, alkalize the blood, balance weight, and lower cholesterol.
- 1 handful dried wakame seaweed, or any other colorful soft-leaf seaweed such as dulse,
- 4 shallots, chopped,
- 1 medium-sized fennel bulb, chopped,
- 5 medium-sized zucchini, sliced,
- 1 tbsp fresh parsley, finely chopped,
- salt and freshly ground black pepper to taste,
- a drizzle of pumpkin seed oil.
Makes 4 servings
- Soak the seaweed in two to three cups of clean water.
- Put a tablespoon of water in a saucepan and heat. Add the chopped shallots and cook over low heat with the lid on, stirring from time to time.
- When the shallots are soft, stir in the fennel and zucchini. Continue to cook the vegetables with the lid on until they are tender.
- Drain the seaweed. Transfer the cooked vegetables in a blender or food processor, add the chopped parsley and about 2 cups of water, and blend until smooth. Add salt and black pepper to taste.
- Divide the rehydrated seaweed leaves into 4 piles, pour the soup into bowls, and scatter the seaweed over the top of each serving. Sprinkle with fresh parsley and a little of the pumpkin seed oil and serve.