One vegetable my kids really dislike is zucchini (or spew-kini as they like to call it). For those of you who have followed me for a while, you’ll know that my kids have a great appetite for whole foods and genuinely love a wide range of vegetables. One of the reasons this is the case is because no matter what, I have and always will, persist with offering them vegetables, even the ones previously proclaimed ‘gross’!
Spew-Kini or not, they eat zucchini most days because it sits well behind other flavours, undetected. But not one to hide every unliked vegetable (more about why hiding food is not the best approach here), I also regularly present it in its whole form and like with this soup, often they surprise me and love it. This Zucchini Salad is another surprise favourite (apparently raw is less like ‘spew’)
The best part about this soup is that it is incredibly quick and easy to make and the result is surprisingly very tasty (because lets face it, it’s not the most flavoursome veggie).
Zucchini (also know as courgette), is extremely low in calories and loaded with fibre. It is also a great source of potassium. When combined with mint and home-brewed bone broth, it is a fabulous digestive tonic, perfect for keeping those important good bugs happy, happy.
1 onion, diced
1 clove garlic, crushed or diced
300g (approx.) zucchini (also known as courgette), roughly diced
250ml (1 cup) chicken broth (stock), preferably home made
Good pinch sea salt and grind of black pepper
Handful fresh mint leaves, picked from the stems
Goat or cow feta (optional)
Use vegetable broth (stock) instead of the chicken stock
Omit the feta or replace with cashew cheese or coconut yoghurt.
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