Organic Zucchini & Spinach Soup Recipe

From an Ayurvedic perspective coriander seeds are considered pungent, bitter, sweet and warming in energy (fresh coriander leaves are cooling in energy). Coriander is an excellent remedy for poor digestion as it enkindles the digestive fire without increasing acidity. It is also good for treating abdominal pain, nausea, IBS, colic, flatulence, griping and bloating. Coriander also has an affinity with the urinary tract and is useful in the case of cyctitis, dysuria, diabetes and reducing hot flushes. So, not only is it delicious, it is an invaluable medicine, particularly for the digestive system!

To maintain maximum flavour and medicinal efficacy, it is always best to use organic whole spices and grind them with a spice grinder (or mortar and pestle if you’re after a work out!) just before use. 

Zucchini & Spinach Soup

INGREDIENTS:

∼ 1 tbsp ghee or olive oil
∼ 1 brown onion, finely chopped
∼ 1-2 garlic cloves, finely chopped
∼ 1 tsp ground cumin
∼ 1 tsp ground coriander
∼ 2-3 medium zucchinis diced into cubes
∼ 5 large leaves of spinach or chard, finely chopped
∼ 2 handfuls red lentils
∼ 4 cups boiling water
∼ grated fresh parmesan cheese and roasted pine nuts (optional)
∼ salt & pepper to taste

METHOD:

Heat the oil in a large pan and add the onions. Fry over a low heat until soft and slightly golden and then add the garlic. Fry for a couple of minutes then add the ground cumin and coriander.

Stir until the onions are coated in spices then add the zucchini and lentils. Stir until the mixture is covered in the spices and cook for a few minutes with the lid on, stirring occasionally. Now, add the boiling water and the salt and bring to the boil. Turn down the heat and simmer half covered for 10 mins or until the zucchinis and lentils are well cooked.

Add the spinach and cook for another 5 mins. Turn off the heat and with a stick blender, blend to your desired consistency. Season with salt and pepper, to taste. You can garnish the soup with roasted pine nuts and/or grated parmesan and serve with flat breads. This soup is also tasty served with the rice pilau.

Serves 4, gluten free

Video URL: http://www.youtube.com/watch?v=vXLyl6f7cmM

**Organic coriander and cumin seeds, olive oil, ghee and red lentils are all
 available from Santos Organics in the Byron A&I Estate**

Nadia Marshall is an Ayurvedic Consultant & Cook, Health Writer and Director of the Mudita Institute & Health Clinic in Mullumbimby (www.muditaclinic.com) where she runs cooking classes with her husband, Ayurvedic Practitioner, Kester Marshall. The Mudita Institute cookbooks, “WARMTH: The Ayurvedic Cookbook” and “The Ayurvedic Kitchen” are available online and from Santos Wholefoods in the Byron A&I Estate