Zucchini (Squash) Soup:
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 | 6 cups Zucchini, thinly sliced |
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6 cups Patty pan Squash, thinly sliced |
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6 cups Yellow Crookneck, thinly sliced |
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Several cloves Garlic |
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A little Red Pepper Flakes (about 1/3 tea) |
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Celtic Sea Salt (about 1 tea) |
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2-3 Tablespoons Pesto (I use the recipe from The Joy of Cooking)(or MaryJane’s Farm Garlicscape Pesto) |
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Onion, Leeks, or Chives (about 1 cup) |
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2-3 cups fresh Parsley--chopped |
Cook all until tender in light chicken bullion, just enough to barely cover chopped veggies.
Let mixture cool enough so that you can blend them all in a blender.
You may have to discard some of the vegetable water (drink that for breakfast—it’s high in minerals)
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| Add Feta Cheese crumbled (about 1 cup) and a |
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Dollop of Sour cream. |
Blend until smooth and serve cold or hot.
Makes about 1 1/2 Gallons. I freeze leftovers in gallon Zip-Lock bags. When you thaw it, you might have to drain off a little of the clear water before heating to give it the correct texture.
I love this recipe because it is so high in minerals. It tastes great and gets great reviews. All the veggies are ripe all at the same time and it doesn't take that long to make.
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© 2007 by Dr. Denice M. Moffat
Dr. Denice Moffat is a practicing naturopath, medical intuitive, and veterinarian working on the family unit (which includes humans and animals) through her phone consultation practice established in 1993. She has a content-rich website at www.NaturalHealthTechniques.com and free monthly newsletter. Most months she includes a healthy recipe in her newsletter.
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Dr. Denice Moffat |
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PO Box 9151 |
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Moscow, ID 83843 U.S.A |
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(208) 882-3993 Pacific time 9am to 6pm PST |
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Page Last Edited 04/14/08
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