ZUCCHINI SOUP


I recently got back from Mexico City. On the third day of my trip, I got a bad case of traveler's diarrhea AKA La "Venganza de Moctezuma." There were many factors that caused my illness. Perhaps, I was exhausted and my body was reacting to the environment. Maybe, I have a weak American vegan stomach. OR, I had the water by accident. I don't know what it was, but it has not deterred me from planning future trips to Mexico. I love that country and its people. When I got back, I immediately dived into my natural remedies. Soup being one of them. This one is my favorite. I love zucchini and the thickness it brings to any dish.

INGREDIENTS
  • Handful of gluten-free pasta
  • 1 zucchini
  • 1/4 yellow onion
  • 3 long carrots
  • Sea salt
  • Black pepper
  • Garlic powder
  • Parsley flakes
  • Vegetable broth
  • Coconut oil

DIRECTIONS
  • Dice onions, zucchini, carrots, and set aside
  • Pour a spoonful of oil into a medium-sized pot and turn heat to high then reduce to medium
  • Add onions and saute with sea salt, garlic powder, and a little bit of black pepper
  • Add zucchini and carrots, add sea salt, garlic powder, and mix for 30 seconds
  • Add vegetable broth until pot is almost full, add parsley flakes, stir, and turn stove heat up a bit to boil
  • Let soup boil for 20-25 minutes or until veggies are soft
  • Add pasta and cook for another 6 minutes, and stir once pasta is cooked

Enjoy!

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