Chilled & Tangy Green Ginger Soup
Ingredients:
3 medium sized zucchinis, peeled, ends trimmed and sliced into 2 inch medallions
1 english cucumber, ends trimmed and chopped into 2 inch medallions
1 head fennel, cored and roughly chopped (mince greens for garnish)
1 pink lady apple, peeled, cored and chopped into several pieces
1 shallot, finely chopped
6-8 green onions, green parts only, roughly chopped (slice white parts thin for garnish)
1 2 inch knob ginger - peeled and minced
6 shisho leaves, stems removed and finely chopped for garnish
2 quarts vegetable stock
3 tbsp umeboshi paste
2-3 tbsp olive oil
1 tbsp msg (optional)
salt and pepper
Steps:
Heat olive oil on stovetop in a large dutch oven over medium-high heat until lightly smoking. Add shallots, stirring frequently for 1 minute until aromatic. Add fennel and apples, stir to combine. Add green onions, zucchini, cucumber and ginger, stir to combine. Season with a healthy pinch of salt and add vegetable broth. As you deglaze, scrape away any bits stuck to the bottom of the dutch oven. Bring to a boil.
Cover Dutch oven and reduce heat to a gentle simmer. Cook for 30-45 minutes or until everything is tender enough for a fork to pierce through it without effort.
Blend the contents together using an immersion blender or something comparable.
Return the mixture to the stove top and bring to a simmer over medium heat. Stir in MSG (if using) and umeboshi paste. Season to taste with salt.
Transfer soup to a refrigerator and chill until cold.
Serve in a bowl with shisho, fennel greens and the white parts of your green onions. Drizzle with olive oil and finish with some more salt and cracked pepper.
#Vegetarian