Creamy Zucchini Soup

[“Spring Recipes From The PPNF Kitchen”]

Servings: 2

Ingredients

1 cup filtered or spring water
2 cups organic zucchini, sliced or diced
1 cup organic cauliflower pieces
½ cup jicama, diced
¼ organic onion, sliced
1 clove garlic, chopped
Fresh dill, basil or parsley to taste
1 Tbs. butter (organic, preferably raw) (optional)
Raw organic cream (optional)

Directions

Simmer gently until just tender – about five to ten minutes.
Pour all ingredients into a blender.
Add butter and blend until smooth and creamy.
Add a dollop of raw cream to each bowl and top with a sprinkle of finely chopped dill or parsley.
Note: This soup can be made raw. Simply put all ingredients into blender and blend until smooth. Butter is optional.

About the Author

Miriam Ballonoff Bach has over seventeen years experience in nutrition and food service, including owning a restaurant and a whole foods lunch delivery service. She facilitates whole foods preparation classes and nutritional lectures for PPNF and at the Optimum Health Institute in San Diego, California.