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Cool as a Cucumber Summer Soup

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method

Ingredients
  

  • 1 teaspoon ghee or coconut oil
  • ½ teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground bay leaf or 1 whole bay leaf
  • Pinch ground cloves
  • ½ cup red lentils
  • 2 cups water
  • ¼ teaspoon sea salt
  • 1 zucchini chopped (about 2 cups)
  • 1 cucumber chopped (about 2 cups)
  • 4 stalks celery chopped
  • Fresh chopped dill to taste
  • Lemon juice
  • Pumpkin seeds to serve
  • Pickled daikon radish to serve

Method
 

  1. Warm a large pot over low heat for 1-2 minutes. Add the ghee, coriander, turmeric, bay leaf, and cloves. Stir to coat the spices in the ghee, and cook for about 1 minute, until fragrant.
  2. Add the lentils to the pot. Stir to coat in the spices. Add the water, salt, and vegetables.
  3. Raise the heat to medium and loosely cover the pot. Cook for 15-20 minutes, until the lentils and vegetables are soft (no al dente here!).
  4. Use an immersion blender (or high-speed blender) to puree the vegetables and lentils until smooth. (Add additional water if it’s all cooked out.) Stir in the chopped dill and lemon juice. Taste to adjust the spices.
  5. Divide the soup into bowls. Serve warm or room temperature, with pumpkin seeds and/or radish if using. Consume leftovers within 1 day.