We found this recipe for Zucchini Soup on Dr. Frank Lipman’s Web site, and wanted to share it with our “Elevated” friends!
As an integrative physician and founder and director of Eleven Eleven Wellness Center in New York City, as well as the author of “Total Renewal: 7 Key Steps to Resilience, Vitality and Long-Term Health,” and “Revive: Stop Feeling Spent and Start Living Again,” Lipman offers a variety of signature “Be Well” cleanses and supplements, and is a proponent of the dairy and gluten free lifestyle.
Enjoy the below recipe!
4 Zucchini diced
2 cloves garlic –crushed
1 onion – chopped
1-2 Tablespoons extra virgin olive oil
4 cups of organic vegetable stock
Salt and freshly ground black pepper to taste
1 Tablespoon fresh herbs, such as basil or oregano, optional
Heat the extra virgin olive oil in a soup pot, and add chopped onion and crushed garlic. Sauté until soft, and add zucchini. Sauté for another two to three minutes, and then add stock, salt and pepper. Bring to a boil, and then reduce the heat, cover and simmer until the zucchini are tender. Add fresh herbs, if using them. When cool, puree until smooth. Heat through before serving.