ZUCCHINI AND HERB SOUP

I really love the colour of this soup! And the very refreshing herbal flavours with the creamy  texture of blended zucchini make it perfect for spring and summer when you want a light energizing meal. Plus it's very easy to make. There's not much more to say, really.

I find greens and vegetables very satiating and filling, but sometimes when I just want a more substantial meal, this soup is superb with this incredible cucumber tomato cheese sandwich. It would also go very well with focaccia, Dutch onion and cheese bread, or any other kind of bread, a smoked salmon/trout sandwich, roasted potatoes, a pasta salad, casserole... anything other than fruits.

Zucchini and Herb Soup
Makes: 4-6 servings

- 1 lb. zucchini, cut into chunks
- 1 small yellow onion, sliced
- 3 cloves garlic, coarsely chopped
- 1-1/2 cups arugula (or baby spinach or watercress)
- 1/4 cup coarsely chopped parsley, including tender stalks
- 1/8 cup loosely packed whole fresh mint leaves (or cilantro)
- 1 in. piece of ginger (no need to peel if it's organic)
- 1 tbsp. coconut oil (cold-pressed, or use extra virgin olive oil)
- 1 tbsp. salt
- 1 tbsp. pepper
- 3 cups water, plus 2 cups for blending 
- 1 lemon, juiced - optional

1. In a large pot, heat the coconut oil on medium heat. Add the onion, garlic, and ginger and sauté till the onion is translucent but not browned (lower the heat if necessary).
2. Add the zucchini and sauté for 2 minutes. Add the water and turn the heat to High until the water boils. Turn the heat down to medium and let everything cook until the zucchini is soft. Turn off the heat.
3. Add the pepper. Add the arugula and parsley, and push the leaves down to submerge into the cooked vegetable mixture. Let it all cool to luke warm or room temperature. Add the mint (or cilantro) leaves.
4. Blend the soup until very smooth, adding water as needed to get the consistency you want. It'll have to be blended in 2 or more batches depending on the size of your blender jar. Taste and adjust salt and pepper. If serving warm, transfer the soup back into the pot and heat until the soup is just barely simmering (don't boil it!). If serving cold, transfer the soup back into the pot or another container, chill in the fridge for at least 2 hours and serve as below.
5. Ladle into large bowls and serve with extra pepper, or a drizzle of lemon juice, or avocado, walnut, coconut, or olive oil.

GRAPE ARUGULA MINT SMOOTHIE

I have at least one 32 oz. green smoothie a day - breakfast or dinner. Sometimes I have one at breakfast and one at dinner - a green smoothie with fruit and a savoury smoothie/raw soup with vegetables.

When grapes are in season, this is one I have pretty much everyday for breakfast or dinner. When grapes are in season, I have them everyday at breakfast, as a snack, or at dinner. But not at all three meals - because that would be a bit of a bore.

As I've mentioned before, the key to getting a good chunkless smoothie in a regular blender - the kind of blender that doesn't have a truck motor and doesn't cost as much as a truck - is to layer correctly in the blender: solid fruits or vegetables at the bottom, light leafy things on the top, just enough water to make a smooth puree, then add more leaves and water. The lemon, salt, and other powdered spices can go in whenever. Don't be afraid to let the blender run on High for a good 2-3 minutes to make everything smooth and well blended.

Grape Arugula Mint Smoothie

Makes: approximately 32 oz./2 pints/4 "regular" 8 oz. glasses

- 2 cups red grapes

- 4 cups arugula or greens of your choice

- 1/4 cup fresh mint leaves

- 1 lemon, juiced

- 1/2 in. piece fresh ginger cut into a couple of pieces (~2 tsp grated or minced)

- 1 tsp. Himalayan pink salt, or any other good quality salt with trace minerals

- 3-4 cups water, or more, depending on how thin you like your smoothies

1. Blend the grapes, 2 cups arugula/greens, ginger, mint leaves, lemon, salt, and 1 cup water until you have a smooth puree.

2. Add the remaining greens and 1 cup water and blend until it's all smooth. You may need to let the blender run for a couple of minutes while everything is evenly blended.

3. If it's too thick to drink, add the remaining 1 cup of water and blend. Adding too much water will dilute the flavour so taste before adding more water. Besides, you don't want a watery thin smoothie anyway so be judicious with water beyond 3 cups...