Happy, Healthy New Year! See how easy it is to make a delicious vegan healthy meal on The Healthy Voyager’s Global Kitchen hosted by Carolyn Scott-Hamilton! Warm up this new year with this fun, tasty and simple vegan recipe by The Healthy Voyager and special guest, plant based dietitian Julieanna Hever! A flavorful Zucchini Tarragon Soup and White Bean Hummus that you can whip up quickly, enjoy and feel great too!
Zucchini Tarragon Soup
3 cups water or vegetable broth (water if you’re going low-sodium)
1 1/2 pounds zucchini, (about 3 medium), cut into 1-inch pieces
3 celery stalks
1 cup chopped onions, garlic & shallots (mixed)
1 tablespoon chopped fresh tarragon
1-2 tablespoons of nutritional yeast (depends on your taste)
salt (to taste)
white pepper (to taste)
Place broth/water, zucchini, celery, onion/garlic mix and tarragon in a medium saucepan; bring to a boil over high heat.
Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes.
Puree in a blender (see Tip below), in batches if necessary, until smooth.
Return the soup to the pan and heat over medium-high, slowly stirring in salt, white pepper & nutritional yeast until it is incorporated.
Serve hot or chilled.
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate for up to 3 days. Serve chilled or reheat.
Hot liquids can splatter out of a blender when it’s turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen.
For more Healthy Voyager on the Web:
Healthy Voyager Site: http://www.HealthyVoyager.com Carolyn’s Site: http://www.CarolynScottHamilton.com
Youtube channel: http://youtube.com/HealthyVoyagerTV
Huffington Post: http://www.huffingtonpost.com/carolyn-scott