This recipe is late summer perfection. It's proven to be the most divine way to transform past-their-prime summer produce, and has become my new favorite way to enjoy zucchini squash. Though the merriment of flavors draws upon Indian summer vegetables and herbs, the dish presents itself in a way that suits the incoming shift in season. It's my official first welcoming-in of warming fall food.
Work has been especially taxing these last few weeks, and I'm navigating a sea of change and transition in my personal life (a break up, and all the life-reassessment and existential questioning that goes along with it), so this soul-warming, body-nourishing, and make-ahead recipe has been on repeat in my kitchen. Truly. I've made it three times in the last three weeks. It's such a relief to know that among the chaos and emotional ups-and-downs of the day, meal time is already taken care of and waiting for me in the fridge. I know I'm not alone in that sentiment.
And because I believe that elevating every day foods and meals is the basis for creating powerful shifts in health + consciousness (and I'll admit, I'm a sucker for herbs and potions), I added a dose of Sun Potion's newly-released and highly-coveted adaptogenic blend - Yin Power - to the recipe. The flavor is subtly sweet and nutty, and blends seamlessly with the zucchini, walnuts, and basil (which, as fate would have it, are also subtly sweet and nutty). This particular herbal blend, designed to amplify one's feminine energy, also boasts a far-reaching bouquet of health benefits, including improved hormone balance, increased immune function, potent stress relief, cellular regeneration, elevated energy, emotional equilibrium, and more radiant skin. Yes, please.
Other than the herbal blend, you will likely have each of the ingredients for this dish already in your kitchen and pantry. And those always tend to become my favorite, make-over-and-over-again recipes: simple, every day ingredients that when combined thoughtfully create something totally novel and flavorful. Hoping you enjoy this recipe as much as I have been, and that you savor every last moment, sip, and bite of this year's summer!
ADAPTOGENIC ZUCCHINI WALNUT SOUP
- 6 cups zucchini squash, chopped
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 cup raw walnuts, toasted for five minutes at 350 F
- 1.5 tbsp olive oil
- 2 bay leaves
- 1 cup fresh basil
- 4 cups broth (chicken or vegetable)
- 4 tbsp Sun Potion Yin Power (1 tbsp per serving) - optional
- Salt and pepper, to taste
PREPARATION | In a large stock pot, heat the oil over medium and add in the onions. Sauté for a few minutes (until onions are translucent), before adding in the bay leaves and garlic. Sauté for another few minutes, until the garlic gets nice and aromatic. Finally, add in the zucchini, lightly toasted walnuts, and your broth. Bring mixture to a boil, then reduce to low, cover, and simmer for 20 minutes.
Removing your pot from the heat, fish out the bay leaves and add in your fresh basil and adaptogenic herb blend (if using). Transfer the mixture to your blender and, most likely working in batches, purée until smooth and creamy. Season with salt and pepper to your taste.
Soup will keep well in the fridge all week, and is equally as delicious served warm as it is chilled. Serving options include a drizzle of really nice, flavorful olive oil, a sprinkle of red pepper flakes, a few torn basil leaves, and crusty bread for dipping or topping. Enjoy!
I love seeing what you create and getting your feedback on recipes! Leave any questions + comments below, and be sure to follow along on Instagram and tag your photos with #SOLFULhealth so I can see. xx