From Noam’s kitchen
Chilled Zucchini Soup
Soup · Vegan · 20 minutes
Too many zucchinis? This is the recipe you need. Mint, lime, and miso give the soup a bright twist, while sunflower and pumpkin seeds add creaminess, protein, and body. So easy to make, there’s really no excuse not to try it.
Ingredients
- 1–2 leeks, sliced (tender white and light green parts only)
- Extra-virgin olive oil, plus more for drizzling
- 2 small zucchini, chopped
- ¼ cup sunflower and pumpkin seeds
- ½ cup packed fresh mint
- 2 garlic cloves
- Juice of 1 lime, more to taste
- 1½ tbsp miso paste
- 1 cup water, more as needed for consistency
- Sea salt and freshly ground black pepper
- Pine nuts, for serving
Method
- Sauté leeks in olive oil until soft.
- Add the leeks and the rest of the ingredients to a blender.
- Blend until smooth, adding water as needed. Season to taste.
- Chill in the fridge or add ice. Serve drizzled with olive oil and topped with roasted pine nuts.
- Variations: swap basil for mint, lemon for lime, onion for leeks, or almonds/cashews for the seeds (soak almonds overnight or cashews for a few hours). Can also be served warm.
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As seen on Instagram
