Zucchini Garlic Soup

In Chinese medicine we understand that we get qi from breathing & eating. So it is important to eat food that the spleen can transform and transport for our nourishment, health and vitality. Ideally, we eat organic, unprocessed and fresh foods. Food temperature is important. Since the stomach is the 1st processor of food, the closer to body temperature it is, then the less qi is required to “ripen & rotten” it for further digestion. Often we are prone to eat lots of raw and cold foods in the summertime. I’ve seen many clients in the late summer coming in for digestive imbalance, especially stomach cramping and loose stools. This is what happens when we eat food too cold for our system. If you find yourself in this situation, begin to eat cooked foods more and see if that will help. 

And, here’s a recipe for all that zucchini you’ve been getting…that will warm and balance the spleen. This is a recipe that I’ve used from the Kitchn. It’s simple and energetically balance! Enjoy!

Zucchini Garlic Soup

makes 1 1/2 quarts

4 tablespoons unsalted butter
1 white onion, sliced
8 to 9 large cloves garlic, sliced thinly 4 medium zucchini, about 1 1/2 pounds 4 cups chicken or vegetable broth
1/2 teaspoon powdered ginger
Salt and pepper

Melt the butter in a heavy 4­quart pot over medium heat. When it foams, add the sliced garlic and onions and cook on medium­low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn't brown; you want everything to sweat.

When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes.

Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Be very careful if you use the latter; only fill the blender half full with each batch, and hold the lid down tightly with a towel.

Taste and season with ginger, salt and pepper. Like most soups, this is significantly better after a night in the refrigerator to let the flavors meld. 

click here for the original page & recipe on Kitchn.com