Raw Zucchini Soup From My New Cookbook

My team’s cookbook was released yesterday. Today I made Raw Zucchini Soup which is from the book….yum yum…Grab your copy here and learn about 110 Ways To Eat Well.

Health Benefits of Zucchini

• Zucchini helps cure asthma, as it contains Vitamin C, which is a powerful antioxidant and has anti-inflammatory properties.
• The vegetable is known to help prevent diseases like scurvy and bruising, caused by the deficiency of vitamin C.
• Regular intake of zucchini effectively lowers high homocysteine levels in the human body.
• The vegetable can help prevents risk of having multiple sclerosis (MS).
• Zucchinis have high water content (over 95%), high nutritious value and contain a very low amount of calories, so they make the perfect snack item for people on diet.
• The vegetable contains useful amounts of folate, potassium, and vitamin A, necessary for proper functioning of the human body.
• Zucchini contains Vitamin C and lutein, both of which are known to be good for the eyes.
• The vegetable is a good source of vitamin B6, riboflavin, manganese and a lot of other nutrients.
• Eating zucchini is known to help the body in supporting the arrangement of capillaries.
• Regular consumption of the vegetable can help protect the body against colon cancer.
• Zucchini is believed to be beneficial in preventing heart disease and related symptoms, such as high cholesterol.
• The rind of zucchini contains the nutrient beta-carotene, which is known to be full of antioxidant properties and thus, helps protect cells against oxidation damage.
• The vegetable proves to be a good source of magnesium and phosphorus, the nutrients essential for building and maintaining healthy bones.
• Zucchini is rich in vitamin C, another powerful antioxidant that can provide protection against cardiovascular disease.

Here’s the recipe:

1 cup water
1/2 zucchini
large handful of fresh organic baby spinach
1/2 avocado
1-2 tsp finely chopped fresh parsley
2 tsp lemon juice
¼ to ½ tsp garlic powder

fresh salsa
sour cream or plain yogurt (optional)
Freshly ground pepper
Sea salt
Multigrain croutons (optional)
Peel zucchini and cut into pieces to fit in blender. Add zucchini and water to blender with spinach, avocado, parsley, lemon juice and garlic powder. Puree until smooth. Enjoy at room temperature or slightly warmed. Pour into bowls; add salsa and yogurt in middle, with salt and pepper to your taste. Top with croutons, if using. Serves 2.