As you guys know, Spiro and I love our soups. Well, since I’ve found out I can’t have dairy any more, that cut out some of my favorites; cream of broccoli, cream of mushroom,etc. Honestly, its’ a good thing, because even buying the 97% fat free ones, those processed soups are terrible for our bodies. As I love a good challenge, I came up with a way to make a couple different types of dairy free, creamed soups. With it being summertime and an abundance of zucchini, I thought I’d try making a cream of zucchini soup. It’s a hit.
First off, let me just give you a pointers on dairy. Many of us have an intolerance to dairy, eggs, wheat and corn and aren’t even aware of it. It’s because we feel the way we feel and don’t know any better. Once you omit these foods from your diet, you may realize a change in the way you feel. I’ve yet tried to omit corn. lol I’ll give it a shot after the season is over. Anyway, if you have a lot of fogginess, headaches, congestion, inflammation, gas or for women, menstrual cramping – it’s highly likely these symptoms are caused by dairy. So do yourself a favor, try giving it up for a week, on day 8 have a little dairy. If you feel terrible on day 8, you know you have an intolerance. I hope these little tips helped you.
On to my recipe. There’s many versions of this soup out there, but this is how I make mine. It can be made in under 30 minutes. It’s healthy, tasty, rich and decadent without the guilt. Enjoy, and as always, adjust the ingredients to your liking. If you want to know how I make my almond milk, please leave a comment and I’ll feature it in a future article. Thanks and enjoy!
- 1 large or 2 small zucchini, cut into chunks
- 1 1/2 of medium sweet onion (like vadalia)
- 1 tsp. dried basil
- 1 tsp. onion powder
- salt and pepper to taste
- 2 cups of unsweetened almond milk
- Steam the zucchini and onion until soft
- Place in a blender, add the almond milk and blend until smooth.
- Pour into a saucepan. Add basil, onion powder and salt and pepper to taste. Heat until desired temperature, but don't boil.
- As with all my recipes, please alter seasonings to your liking. As you know, in most of my recipes, I use Himalayan sea salt. In this recipe, I use season salt as it adds a bit more flavor. I also make my own almond milk, but you can use store bought. You actually can use any raw nut, soy or rice milk as you prefer. I've done this very same recipe with broccoli and it comes out wonderful. Feel free to mix it up, add additional vegetables and play around with it. It's very quick and easy to make and it's a great alternative to the traditional creamy soups.