I like the way nature balances her books. In summertime, everyone gets hot and loses water. So what does Mother Nature do? She produces an abundance of summer squash, which happens to be full of water, making it an ideal vegetable to combat dehydration. I think of zucchini as the perfect party guest. It’s mild and mixes well with a crowd. The key with zucchini is good prep, so that the flesh stays somewhat firm and tasty.

　　

Ingredients

serves 8

　　2 tablespoons extra-virgin olive oil

　　1 cup finely diced yellow onion

　　Sea salt

　　2 cloves garlic, chopped

　　1 Yukon gold potato, peeled and diced small

　　6 1/2 cups Chicken Magic Mineral Broth (page 55), Magic Mineral Broth (page 54), or store-bought organic stock

　　3 1/2 pounds zucchini, quartered lengthwise, then cut crosswise into 1/2-inch pieces

　　1 teaspoon dried oregano

　　Pinch of red pepper flakes

　　1 cup grated zucchini

　　3 teaspoons freshly squeezed lemon juice

　　Pistachio Cream (page 181), for garnish

　　1 tablespoon chopped fresh parsley, for garnish

　　1 tablespoon chopped fresh mint, for garnish

　　

Step 1

Heat the olive oil in a sauté pan over medium heat, then add the onion and a pinch of salt and sauté until golden, about 5 minutes. Add the garlic, potato, and 1/4 teaspoon of salt and continue to sauté for about 8 minutes, until the potatoes begin to get tender, adding 1 tablespoon of broth if they begin to stick or the pan gets too dry. Add the diced zucchini, oregano, red pepper flakes, and another 1/4 teaspoon of salt and sauté for 4 minutes. Pour in 1/2 cup of the broth to deglaze the pan and cook until the liquid is reduced by half. Remove from the heat.

　　

Step 2

Pour 2 cups of the broth into a blender, add one-third of the zucchini sauté, and blend until smooth. Transfer to a soup pot over low heat, and repeat the process two more times. Stir in the grated zucchini and lemon juice, then taste and adjust the seasoning if needed until you have achieved yum.

　　

Step 3

Serve garnished with the Pistachio Cream, parsley and mint.

　　

variation

Step 4

For a luscious curried zucchini soup, omit the oregano and add 1 teaspoon of curry powder and 1/4 teaspoon of cumin. In place of the Pistachio Cream, parsley, and mint, garnish with a dollop of Sweet and Savory Yogurt (page 189) or Tomato Mint Chutney (page 176). Yum!

　　

storage

Step 5

Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

　　

nutrition information

Step 6

(per serving)

　　

Step 7

Calories: 130

　　

Step 8

Total Fat: 4.1g (0.7g saturated, 2.6g monounsaturated)

　　

Step 9

Carbohydrates: 23g

　　

Step 10

Protein: 4g

　　

Step 11

Fiber: 5g

　　

Step 12

Sodium: 175mg

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.