Zesty Zucchini Soup
1 tablespoon extra virgin olive oil
1 onion, chopped
1 teaspoon crushed garlic
2 teaspoons ground turmeric
Pinch Celtic salt and freshly cracked pepper 1kg zucchini, trimmed and chopped
1 large handful baby spinach
3 cups natural vegetable stock (homemade is much better than commercial!) Grated zest of 1 lemon
2 tablespoons lemon juice
1 teaspoon organic apple cider vinegar
Melt oil in a medium saucepan over medium heat. Add onion and garlic, cooking, stirring frequently, for 3 minutes or until softened. Add turmeric and seasoning, then cook, stirring constantly for 30 seconds or so. Reduce the heat slightly and add zucchini, then cook, stirring frequently, for 5-6 minutes or until the zucchini is beginning to soften.
Add the stock, zest, juice and vinegar and bring to the boil, then reduce the heat and simmer for 20 minutes or until the zucchini is very tender. Add the baby spinach and allow to wilt.
Remove from heat and allow to cool a little, then puree in a food processor or blender. Return to the saucepan over low heat, and warm to desired temperature before serving.