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  #1  
Old 08-04-2007, 08:16 PM
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Carmella Carmella is offline
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Cream of Zucchini Soup

We've been enjoying this great soup by Jennifer Cornbleet for months and never grow tired of it. Just the thing for those left-over zucchini pieces from making pasta or lasagna!

Cream of Zucchini Soup
From Jennifer Cornbleet’s 'Raw Food Made Easy for 1 or 2 People'

Serves 2

½ cup water
1 zucchini, chopped (about 1 cup)
1 stalk celery, chopped
1 tablespoon lemon juice
1 teaspoon mellow white miso
½ teaspoon crushed garlic (1 clove)
¼ teaspoon sea salt
dash cayenne pepper
1 tablespoon olive oil
½ avocado, chopped
1 tablespoon fresh minced dill, or 1 tsp dried

Place all of the ingredients except the olive oil, avocado and dill in a blender. Blend until smooth.

Add the olive oil and avocado and blend until smooth. Add the dill and blend briefly just to mix.

Serve immediately.

Carmella's Notes:
~ I used more zucchini than called for in the recipe (probably about 1 1/2 cups).

~ I use only about 1 tsp lemon juice.

~ I usually blend all the ingredients at once.
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Last edited by Carmella : 03-09-2010 at 03:49 PM.
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  #2  
Old 12-02-2007, 11:27 AM
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This remains one of our all time favorite soups! We like it gently warmed up on the stove on med., stirring constantly.
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Old 12-02-2007, 12:45 PM
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wyjoz wyjoz is offline
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Hmmm; have everything to make this soup; but ran out of 'miso' what can i substitute?


Joz
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  #4  
Old 12-02-2007, 01:26 PM
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Carmella Carmella is offline
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Jozzie,
Tamari/shoyu or salt will do just fine.
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Old 09-28-2008, 01:10 PM
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Thumbs up My first raw Soup

And I am impressed!
Such lovely complex flavors!!
I added some chia seed gel on top for a bit of texture.

I also blended it xtra while so it got lukewarm instead of heating it slowly, do you think this is an acceptable way to heat raw soups if i am careful about it?

Thanks for such delicious recipes carmella!
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Old 09-28-2008, 01:25 PM
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Oh!!! My all time favorite soup! Glad you're enjoying it too, rawmelody.

I would recommend using warm water when blending rather than blending it longer which causes more oxidation. We didn't have access to a stove in the last few months so have taken to this little trick. Just be careful not to use boiling water on its own (I put a bit of cold water first, to be safe) so as to keep the enzymes intact.
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Old 09-29-2008, 11:02 AM
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I have this book, but haven't tried her zucchini soup yet. I'll give it a try since my HFS had some lovely zuchs and I bought several to make fettucini.
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Old 09-29-2008, 11:18 AM
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just had this for lunch today!
yummo!!!

thanks so much for posting
xo
snow
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  #9  
Old 09-29-2008, 02:52 PM
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Mmm, Carmi has me on a soup kick!
I made this for dinner last nite - we loved it (me, boyfriend, mom)!
I added some cucumber, and didn't have ripe avocado, so subbed for 1/4 cup brazil nuts. Yum yum!
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Old 10-01-2008, 05:17 AM
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This sounds lovely. I've gotta get off my tush and get my blender to the place to fix it!!! Maybe tomorrow. I do have a lovely organic zucchini sitting in my fridge.

Has anyone tried this without the miso? I don't know enough about finding a good raw miso in these parts or anywhere. Anything I should sub it with?
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  #11  
Old 10-01-2008, 10:38 AM
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Eva,

Just sub with tamari or salt.

Enjoy!
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Old 01-21-2009, 10:02 AM
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I thought it was good even before I added the avo and EVO.

I have so much zucchini right now... Zucchini soup and zuchini pasta for lunch today.
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Old 01-26-2009, 04:59 PM
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This soup is SO delicious! I even forgot to put olive oil in. I will definitely be making this again.
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  #14  
Old 01-27-2009, 10:27 AM
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I'm using the last of my zuchini tonight and making this soup. I don't bother with the EVO anymore. Doesn't need it.
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  #15  
Old 01-29-2009, 12:19 PM
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Realized I was out of celery and dill. Drat! Threw some baby arugula, sun dried toms, and red onion to make up for it. Still good...
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