This soup never made my book, Fight Fire with Food (which is coming soon) but is so delicious and contains tarragon which is a very healing spice. The plant is used to treat digestion, increase appetite, prevent water retention, can help with tooth pain, and promotes sleep. I love the taste and look of tarragon and it is so easy to grow in your garden or on your windowsill. Zucchini has many health benefits as well. Interesting fact: botanically, zucchini is a fruit. Like tarragon it also aids in digestion, is loaded with nutrients, is high in water content and in fiber. This summer squash is loaded with antioxidants and anti-inflammatory phytonutrients. For those with blood sugar issues, it is good to know that zucchini lowers your blood sugar levels, due to its high fiber content. Also good for heart health, eye health, weight loss, thyroid and adrenal functions. It almost sounds too good to be true! It is so easy to grow in your garden but don't plant it next to a watermelon plant as they will cross pollinate and you will get a watermelon looking zucchini that is tough in the center. True story. Hope you enjoy this recipe. Picture by Kelly Reeve, kellyreevephotography.
Zucchini Soup with Fresh Tarragon
4 large zucchinis, diced
2 tablespoons (30 ml) coconut oil
1 small shallot, diced
Sea salt, to taste
Freshly ground black pepper
3 cups (750 ml) chicken broth
4 tablespoons (60 ml) slivered almonds, for garnish
1 teaspoon (5 ml) finely chopped fresh tarragon
Fresh lemon zest
Cook the zucchini in a large skillet over medium heat with the coconut oil, shallot, sea salt, and pepper, until tender, about 10-15 minutes. Add the chicken broth and continue to cook for another 5 minutes or until soup is warm throughout. Remove from the heat and transfer to a food processor or blender. Puree until smooth. Divide into serving bowls and serve warm, garnished with almonds, tarragon and lemon zest.