A Soup Recipe Inspired by a Really Lovely Story

It was hot yesterday and guess what I felt the need to cook? Soup of course. This soup recipe does really taste good even on a hot summer’s day. Thin it with more water and add more salt for a lighter soup. It’s filled with iron (thyme and parsley), vitamin C (thyme, parsley and carrot) calcium (zucchini) and protein (cashews and zucchini). Sprinkle on some seeds to make a complete protein.

This particular soup recipe was inspired by Jean Christian Jury and comes with a little story. If you are not up for a little story skip this bit and go straight to the recipe, it’s a goodie. However if you are like me and like to read a good yarn then sit down with your cuppa and enjoy.

The day after I launched my new website last September, I received an email from someone out there in the world (who will remain nameless) who suggested that my vegan cooking school would soon be closed if I did not join his team and help teach on his project. I at first felt incredibly uncomfortable then just let it all go as a rather unpleasant experience. I was actually shocked at how ruthless some people can be.

Then some months later I received a beautiful letter from a vegan cook called Jean Christian Jury. He asked me if I would organise a largely attended master class for him when he came to Australia. I replied by telling him the area I lived in would be too small for me to get the number of people he wanted together, to run such a class but suggested that he come and teach a class to me and the vegan chef graduates and I would organise everything. He replied that he would just prefer if he visited and we cooked a meal together. I was so chuffed by this suggestion and then to top things off he sent me a beautiful gift of his eBook containing 250 recipes. Jean Christian’s actions really restored my faith in humanity and the chef world in general. What a generous person.

Only last week I managed to look through his book and wow, Jean Christian sure does have some different food combinations. I can’t wait to try out every single recipe.

Something stood out to me though, he added Kalamata olives to one of his soup recipes and all last weekend as I was catering for The Taste of Love Festival I was thinking about making such a soup. With a mass of left over zucchinis, yesterday on my first day off in eight days I set about making a soup with zucchinis and Kalamata olives. If you are not a fan of olives the soup is magical even without them but if you are a fan you are going to certainly love this soup.

Zucchini, Carrot Soup with Cashew Sour Cream and Kalamata Olives

Ingredients

1 onion diced
1 clove garlic minced
1tbsp olive oil
350g zucchini roughly chopped
175 g carrots roughly chopped
20 g chopped fresh thyme
½ tsp salt and some to taste
½ tsp Australian Organic herb salt
¼ tsp ground pepper
750 ml water
4 tbsp cashew sour cream (see recipe below)
100g Kalamata olives
1 cup parsley finely chopped for garnish

Recipe for sour cream
1 cup soaked cashews
¼ to ½ cup filtered water
2 tsp apple cider vinegar
2 tbsp olive oil
salt to taste

Method

For the cashew sour cream place everything in a blender and blitz.

Place the onions, salt, thyme, garlic and oil in a saucepan and fry for 3 to 5 minutes. Next add the zucchini and carrot and fry for a further 3 to 5 minutes. Place the herb salt, pepper and water in with the vegetables. Bring to a boil then simmer for 20 minutes or until the carrots are thoroughly cooked. Let the soup cool a little before transferring it to a blender. Blend with the cashew sour cream and olives. Blitz until smooth. Return to the saucepan and see if it needs more salt. Serve with parsley as a garnish.

Only two weeks until The Vegan Chef and Lifestyle Training starts

Only two weeks until I start teaching again. Incredibly excited. The Vegan Cooking foundation courses for February and April are fully booked as is the full training this half of the year. Dates for the full Vegan Chef and Lifestyle Training will be announced at the end of the month and registration will then start. There are only 9 places available for that training. The May foundation course has only 2 places left and a second round early bird price of $980 exists until the 31st January. Come and join us for a fun filled and very educational three days in the kitchen on the 18th to 20th May.

Zucchini Recipes please

Happy cooking everyone. If you have any inspirational recipes for zucchini, I am on the look out as I still have about 5 kg left. Please share them to my email or on the facebook page.


Have a great week

Love Veet

Categories:Soups

Tags:carrots Zucchinis thyme Soup cashew sour cream

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