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The Healthy Voyager

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Join Carolyn Scott-Hamilton for "Your one-stop-shop for all things healthy, vegan and green lifestyle, cooking and travel!"

4 Jan 2016 at 7:00am
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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.


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: Carolyn’s Site:

Youtube channel:








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