Zucchini Mint Soup Recipe - Sunset Magazine
It’s a very versatile soup, and you can experiment with whatever veggies you happen to have in your fridge.
Ingredients
- 1 tbsp vegan butter or extra-virgin coconut oil
- 4 cups chopped zucchini
- 1 cup chopped celery
- 1 cup chopped fennel
- ⅛ tsp asafoetida
- ½ tsp pink Himalayan salt
- ½ cup pistachios
- 15–20 fresh mint leaves
- olive oil for garnish
- black sesame seeds for garnish
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