My deliciously magical, and low glycemic index soup was inspired by my Zucchini Non-Dairy Cream Soup found in my (and my sisters) cookbook: ‘Dinner Table Family Headquarters’ – page 86. For the past few weeks I have been focusing on ‘low glycemic index’ ingredients, recipes, meals, snacks and desserts. Wish you can all come onto my bandwagon and feel what I am experiencing – so much more energized and in control of my choices.
As you know, I spend a great deal of time in my kitchen-atelier, and love every second of it. I felt a need to clean house, and therefore, I decided to persevere a low sugar, no refined carb way of eating. I’m all about health and wellness, but sometimes I, myself need to refine, design to shine. My Zucchini Soup, which is super nutritious and delicious, and hearty for that matter is a winner recipe, but in my new low GI soup I left out the rolled oats, onions and carrots and added spinach for more greens to create a smooth texture and more health wealth. I am just going the extra step to keep low on the sugar – no matter where it comes from, for now. When we go low sugar – we go high on life! That’s my goal!
The ginger root in this recipe is going to warm your body like a hug from your momma. Seriously, nurturing! Food should be comforting to you, especially during these cold months. xo
Zucchini Spinach Ginger Root Soup
5 zucchinis – slice in half circles
1 cup fresh spinach
2 garlic cloves – chopped
2 Tbsp fresh ginger root – peeled and chopped
Himalayan or sea salt to taste
Black pepper to taste
Scallions for garnish – finely chopped
Cooking oil – grapeseed or coconut oil (my favorites)
5 cups of water
- Heat the cooking oil in a 3-quart pot.
- Add the zucchini, ginger root and garlic, and sauté until the zucchini starts to sweat – gentle heating of the vegetable – frequently stirring in the pot. The sweating technique results in tender pieces. This should take about 5-10 minutes.
- Add the water, bring to boil, simmer and cook uncovered for 30 minutes.
- Puree: you can do this two ways – either with a handheld blender in the pot itself or pour the entire soup in a blender for a smoother pureed consistency. Either blending techniques make a great soup, but I, personally prefer pureeing in a blender for this soup creating a glossy, smooth, elegant bowl of goodness.
- Once the soup is pureed pour it back in the pot (unless you pureed with a handheld blender) and put all the spinach in the hot soup and stir. The spinach will immediately cook through.
- You’re good to go! Pour the soup in a bowl, and garnish with finely chopped scallions in the middle.
- Season to taste with Himalayan or sea salt.
FYI: I’m proud to say that this soup recipe can be greatly enjoyed by everyone: babies, grown ups, diabetics, formal cuisine, casual dinners, healthy soup recipe, on a cold day to warm up your body, or just to dress to impress kind of soup.
Voila! Added some roasted pumpkin seeds – make it your own!
Embrace, Enjoy, Live, Love, Laugh and Eat!
From my kitchen to yours,