Zucchini & Buttermilk Soup

Buttermilk is the ultimate cure for acidity in Ayurveda. It contains lactic acid that helps neutralise stomach acid and aids in digestion. This recipe is almost medicinal and helps calm the stomach after a spicy meal, washes down fats and aids in digestion. A great tool against dehydration, Calcium without lactose. great source of vitamin B complex.

4 servings

Ingredients

2 Zucchini

1 Handfuls Parsley

1 Handfuls Cilantro

2 sprigs Basil Leaves

1 tbsp Fresh Sage

1 cup Buttermilk

3 cups Organic Vegetable Broth

Himalayan Salt (to taste)

1 tbsp Ghee divided

1 tsp Ginger (chopped)

1/2 tsp Cumin Seed

1/2 tsp Black Mustard Seeds

1 sprigs Curry Leaves

1 Whole Dried Red Chilies (Optional)

Directions

In a soup pot warm 3/4 tbsp ghee add the ginger and zucchini slices roughly chopped. Cook for about 3 minutes or until the edges a lightly browned. Add the vegetable broth and cook for 20 minutes until the zucchini and onions are really soft.

Add all the herbs and cook for 3 minutes so the color remains fresh. Take the pot off the stove and puree the mixture and set aside.

Heat 1/2 tsp of ghee in a small pan on medium flame, add the mustard seeds, once the seeds crackle, add the remaining curry leaves. Cook for a minute.

Cook buttermilk with the pureed zucchini and herbs on a low flame for a couple of minutes. Ensuring that the buttermilk does not curdle. Transfer the contents of the mustard seeds and curry leaves to the soup. Add some fresh coriander leaves and serve.

Rashmi ZImburg