ZUCCHINI POBLANO SOUP | recipe

_DSC0136_1.JPG

There's something about green food that screams vitality. I think we have this feeling toward greens at a biological level because eating things that are green is the equivalent to edible sunshine and what could be more vital than eating something created by a source of life -- the sun. 

With summer in full swing we should be getting our fill of sunlight but here on the East Coast, summer can be as stormy as it is vibrant. Cloudy and hot days make for an odd combination of restless and lethargic in my experience and it was a day such as that which had me developing this soup recipe. In the heat I want something light, nothing rich or fatty to weigh me down. I also want some spice, maybe because it helps me sweat out water bloat keeping me hot ... I'm not so sure about the reasons behind that one but it's a craving. So here we have a light, fresh and vibrant liquid with a whole lot of heat that can be served hot or cold. 

It's relatively quick, very simple and keeps well in the fridge, perfect for batch cooking to sustain your week. It's healthy, satisfying and low calorie... if you're in to that sorta thing. Wish I could say my eye isn't on my own waistline but it's officially bathing suit season and I have yet to get my shit together. 

Catch me belly rollin' at the beach this year * flashes a peace sign and makes a duck face* *Then remembers anyone who graduated from high school after 2012 won't remember what a duck face is and that no one has uses action captions between star signs outside of tumblr or fan forums anymore and prays no one is reading these posts anyway, they just skip to the bottom and make the damn recipe* Send help.

_DSC0183_1.JPG
_DSC0177_1.JPG

2 zucchinis, rough chop

1 anaheim or hatch chili, roasted

1 poblano pepper (or green pepper for less spice), roasted

1 medium onion

1 bunch cilantro, stems and leaves separated

2 tbs of mint leaves

1 tbs coconut oil

1 tsp whole coriander seeds

1 tsp whole mustard seeds

5 cups vegetable stock

salt and lime juice to taste

  1. In your broiler or pilot flame, roast both of the peppers just until the skin has bubbled and slightly blackened. Be sure not to over roast the thin walls of the pepper or you will be left with less usable flesh. Remove from the flame and cover the peppers to let steam for about 10 minutes. Remove the skin with your hands from the cooled peppers, discarding stems and seeds. 
  2. Heat the coconut oil at the bottom of a medium stock pot. Add the whole coriander seeds and mustard seeds and toast until fragrant. Add the onion, zucchini and chopped cilantro stems. Sauté until the zucchini can be easily pierced but is not mushy. Then add the peeled peppers and vegetable stock.
  3. Bring up to a simmer and let cook for about 8 minutes. Turn off heat, let cool and add the cilantro and mint leaves. 
  4. Blend the soup in a blender or with an immersion blender until it has reached your desired consistency. I like mine smooth but I blend about 1 cup separately and leave it really chunky.
  5. Add salt and lime to taste. Garnish with vegan yogurt or cashew cheese and cilantro leaves.

Servings: 4 Prep Time: About 15 minutes Cook Time: About 30 minutes