Chef Mee McCormick from Pinewood Kitchen and Mercantile made Summertime Mexican Zucchini Soup. (see recipe below) Pinewood Kitchen and Mercantile is located at 4951 TN-48, Nunnelly, TN 37137. For more information, call (931) 729-4562 or visit www.pinewoodkitchenandmercantile.com. Follow Chef Mee McCormick and Pinewood on Instagram @meeemccormick and @pinewoodkitchenandmercantile and on Facebook SUper Healthy www.facebook.com/pinewoodstore
Summertime Mexican Zucchini Soup
(MAKES 6 SERVINGS)
VEGAN, DAIRY FREE, AND GLUTEN FREE OPTIONS INCLUDED
This soup is a total show stopper – it’s rich & creamy & kids LOVE it. Not to mention that it takes 30 minutes from start to finish!
2 tablespoon of olive oil or 1 tablespoon of ghee
½ an onion chopped
3 cloves of pressed or crushed garlic
4 medium zucchini’s with the skin on chopped into medium rounds
1 teaspoon of cumin
1 teaspoon chili powder
¼ teaspoon of cayenne pepper (optional)
5 small purple Peruvian potatoes with skin on cut in half
4 shitake mushrooms – sliced and stems removed
¼ cup of raw unsalted cashews or pumpkin seeds
6 cups of vegetable broth or chicken bone broth
1 heaping tablespoon of miso paste
1 cup of fresh cilantro - optional
Heat soup pan & add your olive oil or ghee, add onions and cook until clear about 3 minutes. Add pressed garlic, zucchini and toss. Add your purple potatoes, cashews or raw pumpkin seeds, dried spices and cover with water or broth. Cover with lid and allow your soup to cook until rice veggies are cooked through about 15 minutes. Pour soup into a blender and add your miso and fresh cilantro. Pour soup back into pot. I love to top this soup with a dollop of cashew sour cream, a drop of Sriracha & a sprig of cilantro!
*this soup is super ad adaptable for any food sensitivity or health need. The miso is available in soy free form, cashews are optional and can be replaced with nutritional yeast for that cheesy rich flavor, and if you are avoiding potatoes use quinoa or add extra zucchini.