• Share

PRINT

Years ago, my idea of home cooking was purchasing mainly processed foods and serving them along with salads and fruits, thinking I was cooking healthy for my family. Now I know that wasn’t the case.

With some detective work, I discovered that I had many food allergies and sensitivities, which led me to master allergy-friendly cooking. I’m happy to say that a year after taking my kitchen back, I have found digestive relief.

Soup is a great way to start eating healthier because you can modify soups into powerhouse meals. I add nuts, mushrooms, probiotic miso pastes and bone broths.

This soup is a total showstopper — it’s rich and creamy, and kids love it. I use zucchini, but any summertime squash will work.

In fact, this soup is super adaptable for any food sensitivity or health need, with a little ingenuity. I love to top this soup with a dollop of cashew sour cream (see my book My Pinewood Kitchen for that recipe), a drop of sriracha sauce and a sprig of cilantro.

Summertime Mexican Zucchini Soup

Serves 6

• 2 tablespoons extra-virgin olive oil or 1 tablespoon ghee
• ½ onion, chopped
• 3 cloves garlic, peeled and pressed or crushed
• 4 medium zucchinis with the skin on, sliced into medium rounds
• 3 small red potatoes with skin, halved
• ¼ cup raw unsalted cashews or pumpkin seeds
• 2 tablespoons ground cumin
• 2 tablespoons chili powder
• 1 tablespoon ground coriander
• ¼ teaspoon cayenne pepper (optional)
• 6 cups vegetable broth
• 4 shiitake mushrooms, stems removed and sliced
• 1 heaping tablespoon miso
• 1 cup fresh cilantro (optional)

Directions:

1. Heat the oil or ghee in a large saucepan over medium heat, add the onion, and cook until translucent, about 3 minutes. Stir in the garlic and zucchini. Add the potatoes, cashews or pumpkin seeds, cumin, chili powder, coriander and cayenne pepper (if using).
2. Add the broth and mushrooms, and cover with a lid. Cook until the potatoes are tender, about 15 minutes. Cool the soup for 10 minutes.
3. Transfer to a blender or food processor. Add the miso paste and cilantro (if using), and blend until smooth and creamy. Pour the blended mixture into the saucepan, and stir over medium-high heat until hot.

[Ed. note: It’s delicious served hot or cold. We tried it!]

Mee McCormick was raised in Northern Appalachia. She owns a farm and restaurant in rural Tennessee called Pinewood Kitchen and Mercantile.

This recipe is from her second book, My Pinewood Kitchen: A Southern Culinary Cure. It’s available on Amazon, where it has a 5-star rating, for around $20.