I never had zucchini soup until this year. Not sure why. I guess I did not grow up with zucchini and its soft, spongy texture did not necessarily invite me to picture it into a soup. That’s until I had zucchini soup made by a friend and let me tell you – game changer. I can now say zucchini is at its best in a soup, imho.
Once I got hooked, I must have made this soup about 2 or 3 times a week and I would have it for lunch AND dinner. Yep, that’s how addictive I find it. It is velvety smooth, packed with beautiful flavors and it makes my tummy feel so good and warm from the inside. It is also very easy to make and that’s always a winner in itself.
I made this soup using my Magimix CookExpert which means I just chuck all the ingredients in the cook bowl and it calls my name once the soup is ready – it cooks and blends it in one go, in the same bowl. It can however be made in a regular pot. For this, you would need to cook the onions first for about 3-4 minutes, then add everything else and simmer covered on medium heat until the potatoes are soft – about 25 minutes. Then you need to allow your soup to cool down a bit before you blend it. Depending on the size of your blender, you might need to blend it in a few batches and then return it to a medium heat to warm it up before serving. I’m really lucky and grateful to have the CookExpert as it saves me all these steps.
On a different note, I read a beautiful book which I consider life changing and would warmly recommend you give it a go. It is The Power of Now by Eckhart Tolle. I loved it and I am hoping to be able to apply it in my life. Among the ideas put forward are:
- we spend a ridiculous amount of time dwelling on the past and worring about the future and that is affecting our ability to live in the present moment, when that is all we ever really ‘have’ (though we don’t really ever have anything; this in itself is an illusion that comforts us and gives us some sense of control over our lives)
- the past already was and is not here anymore, we (our ego, or what Tolle calls ‘pain-body)’ just choose to live it and relive it and make it a part of our present; but it needn’t be
- the future (the scenario we worry about) is not here and never might be – we sometimes sacrifice the present joy of a moment or life circumstance for a potential future or fear which might never actually happen; we make future fears part of our present when they’re not
- the mind controls us, takes over our thoughts and emotions and not in a good way, and we let it because we are unaware when it happens – we are unconscious and this affects how we live our lives and our relationships
- take control of your mind, rein it in, and focus on the beauty and love that is, right now, in this moment – just be
My little takeaways above don’t do it justice, best to give it a go and have a browse for yourself.
I also loved a podcast episode from Russel Brand’s archives, dated May 2017, titled Why are you who you are, with Raoul and Francesca Martinez. Pure mind orgasm. It argues that freedom is a myth and our choices are dictated by factors outside of our control (it’s challenging to consider). Among the concepts debated:
- freedom is a myth
- there is a lottery of birth
- if anybody would have your genes and your environmental influences, they would end up making your choices; they would be you
- we make choices with a brain we didn’t choose, with circumstances outside of our control
- the current idea of individual responsibility serves to legitimize the current distribution of wealth and power
- behaviour is a function of circumstances; of the circumstances of someone’s brain at a particular point in time
- the nature of someone’s brain at a particular point in time is dependent of forces which are outside of their control
Now back onto soup. I hope you enjoy this recipe at least as much as I do! Happy cooking 🙂
Zucchini mushroom soup
- 1 medium small onion
- 4 mushrooms, roughly chopped
- 4 TBSP olive oil
- 3 potatoes, chopped
- 1 zucchini, chopped
- salt and pepper to taste
- 1/2 tsp chili
- 1 TBSP dry herbs
- 2.5 cups water
- Simmer the onion, olive oil and mushrooms on the ‘Simmer’ function for 10minutes at 100C.
- Then add the rest of the ingredients and change the setting to ‘Creamed soup’. Cook the soup for 30 minutes at 110C.
- Serve with a tahini drizzle for extra calcium and iron and maybe some fresh herbs and toasted sourdough.