Creamy Zucchini Lemon Soup

This humble bowl of soup saved my life. A bold statement it may seem, but it is the raw and honest truth. 2017 will remain one of the most painful years of my life. There is no sugar coating all that occurred. I lost my best friend to cancer. She was 28 years old young. It has now been a year since losing her and the wounds although starting to stitch together are still open and the pain still palpable. After her loss my own health began to plummet. I lost my ability to swallow. The strangest most horrific feeling that I am unsure I will ever be capable of putting into words. It began slowly and we though it was just a strange effect of the flu I was battling. But it progressively got worse and by February I was on a liquid only diet and even then it was minimal when I felt like something would go down.   My whole year truly revolved around survival and avoiding feeding tubes. I was in short an emotional mess, unsure if I had much life left in me. How was I suppose to live when I could not perform a basic action of life? As the human spirit does, I did my best to endure. I channeled strength from my beautiful friend who I always felt and feel beside me. I am still unable to eat many solid foods, but after a year there are small improvements. Quinoa soup with carrots, sweet potato an zucchini, Roasted potatoes with Spinach Hummus, all forms of beans. Improvements. Soft solids is a BIG deal when you have been on all liquids. But this soup my darlings, it was part of my liquid diet and it allowed me to get the nutrition I so desperately needed to stay strong and keep fighting. I used to add sauteed spinach and kale to super boost it with greens, sometimes I would add in Asparagus for another nutritional punch.  This soup is a healer. If anyone you know suffers from dysphagia, this humble bowl could truly help them get nutrients they are lacking. Greens are essential for life, and very hard to get when you cannot eat solid food. Juices, smoothies and soups become the vehicles we need to get them. I hope you give this recipe a go. My whole family enjoyed it with me a couple times, mostly to make me feel apart of the meal. And they ended up loving it so much they would request it all the time! I am sending so many kisses your way and cannot even fathom how fast this year is already moving. A war cry for time to slow down, if only for a moment. It will. As you slowly and lovingly devour a bowl of this goodness. xo

The perfect Spring + Summer soup. Packed with nutrition and creamy flavors that entice all the senses. Easy on digestion and wonderful for a hot day with little preparations. Utilize other beautiful produce you may have on hand. You can throw in some thinly sliced asparagus, cauliflower or greens.  Enjoy sweet ones!

The Goods ::

3 medium Zucchini cut in half and then into quarters

1 Hass avocado peeled, de-pitted

Juice and zest of two Meyer Lemons

1 white or sweet onions minced

4-5 cloves of garlic minced

1 ½ tablespoons coconut oil

3 ½ cups Homemade Veggie Broth or your favorite Organic Brand

1 cup cashews soaked

Pink salt + Pepper to taste

Get Cooking ::

Make sure you soak your cashews for at least 4 hours or overnight.

To begin grab a large sauté pan and heat your coconut oil on medium high. Add your onions and garlic with pink salt and pepper to taste. Mix and let cook until fragrant. Add your zucchini and any other veggies at this point. A bit more pink salt and pepper to taste. Let this veggie mix become golden and lightly browned.

Start heating your broth in a saucepan.

While the veggies are browning add your avocado, lemon juice and zest and cashews to the blender. Once your veggies are ready add them to the blender with the warmed broth.  You may have to do this in batched depending on how large your blender is. Be careful as contents will be very warm.

Blend until creamy and delicious! Top with leftover caramelized onion and zucchini or some roasted chickpeas!

Serve in bowls with the best of friends and enjoy.