Recipes for your Ayurvedic Summer Kitchen

Zucchini Basil Soup

Serves 4, 25 minutes

• 1 kg Zucchini

• 1 Tbsp Ghee

• 675 ml Water

• 1/2 tsp Cumin Seeds

• 1 pinch of Chilly

• 2 pinches of Nutmeg

• 1/2 Tsp Mineral Salt

• 1 fresh bunch of Basil

• 2-3 Tbsp Cream

Wash the Zucchini and slice into quarters.

Place the Ghee in a pot once heated add the cumin seeds and stir until fragrant. Add Zucchini and roast for 3-5 min.

Add chilly, nutmeg and salt. Stir the mixture for a couple of seconds and add water and simmer for 5 min.

Pluck basil leaves from the stems, wash and roughly chop. Add the basil leaves to the Zucchini mixture and use a stick blender until smooth consistency.

The cream is not necessary but it does increase flavor and texture.

For the big hunger: You can complement the soup with a slice of toasted bread and ghee or cottage cheese.