Zucchini soup with artichoke hearts

This week the ground was frozen and I couldn’t dig up root vegetables for soup. But there are still plenty of zucchinis as they have kept quite well in a bucket in the shed. This soup is comforting and delicious. You could use any toppings you like. I had small red sweet peppers, so I used some of them for a topping, and also some fried chopped shiitakes.

 Ingredients

Serves 4-6

1 clove garlic, chopped

2 Tbsp olive oil

2 medium zucchinis, cubed

2 stalks celery, chopped

1 can artichoke hearts

1 can canellini beans (or 2 cups cooked canellini beans)

4 springs rosemary, chopped

6-8 cups vegetable broth

Salt and pepper to taste.

Toppings as desired

Method

Heat the olive oil in a soup pot and fry the garlic until it is fragrant. Add the celery and zucchini and stir fry for a few minutes. Now add all the other ingredients and simmer until the zucchini is soft, maybe 30 minutes. Blend the soup with an immersion blender or upright blender. Serve.

Enjoy!

Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.

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