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Zucchini Soup with Ricotta & Mustard Temper
Gluten Free, Sugar Free


Serves 4

Ingredients:

1 Tbsp Grapeseed Oil
1/2 Large or 1 medium onion, finely chopped
2 Tbsp Garlic, minced
6 Small or 3 large organic Zuchinni, chopped into 1" inch cubes
600 ml Filtered Water or Organic Vegetable Stock
1 Tsp Organic Ginger Powder
Salt and Pepper to taste
1 Tsp Organic Coconut Oil
2 Tsp Organic Brown Mustard Seeds
1 Tsp Chili flakes or Organic Paprika
1 cup Ricotta cheese

How to Make:

1. Heat the Grapeseed oil in a heavy bottom pan on a low heat. Add the onion and sweat until translucent.
2. Add the garlic and cook for a few minutes.
3. Turn up the heat a little and add the zucchini and stir well. Cover and allow the zucchini to cook for about 10 minutes until they start to soften a little, stirring every few minutes to make sure it does not stick.
4. Add the water and bring the soup to a boil before transferring to a blender and blending until smooth.
5. Transfer the soup back into the pan over a low heat and add the ginger powder and season with salt and pepper.
6. Cook the soup for a further 5 minutes until it is heated through.
7. When you are ready to serve, in a separate pan, melt the coconut oil and when hot, add the brown mustard seeds and chili flakes or paprika. As soon as the mustard seeds start to sizzle, turn the heat off and add the ricotta cheese. Combine the tempered cheese well.

How to Enjoy:

Divide the soup between 4 bowls and divide the tempered cheese between the bowls, carefully spooning in the middle. This soup is light with the benefit of the creaminess and heat from the cheese. For even better results, make the soup a day ahead and refrigerate to allow the flavours to meld together. It can also be served chilled.

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This recipe is proprietary and protected by Copyright 2013, Spice Sanctuary Inc.