Creamy Zucchini Soup in 20 minutes ( vegan)

Calling all weight watchers, health conscious eaters, and bearers of too much zucchini!

This quick and easy simple creamy zucchini soup is a great choice . It is quick and easy to make, nutrient dense, and high in fiber- It's light taste is appealing to even fussy eaters. 

If you are concerned about your weight, this soup is considered a soup that doesn't count as any points on the Weight Watcher program. That means you can eat it and not have to subtract any points from you daily point allotment. 

It is so easy

The six key vegan ingredients are just literally thrown into a soup pot, covered with vegetable broth, brought to a boil , simmered for twenty minutes, blended ( immersion blender is easy) and served.

This wonderful summer soup has a mild but soothing flavor that fits well with most meals. If you want to add additional nutrients (and points ) to it try one of these two options.

1. Blend each bowl with 1/4 of a fresh avocado just before serving or 

2 .Blend each bowl with 2 Tbsp. Greek yogurt before serving. 

Either of the choices adds just 2 smart points to each serving but then produces a richer, creamy, satisfying soup that is still naturally gluten free ( what does naturally gluten free mean? ** see my notes below)  . I

In a hurry , but want to eat something healthy? 
It cooks in just 20 minutes and freezes well.
So eat some: Freeze some .
If you grow an abundance of zucchini in the summer, you now have another recipe to make and freeze. Pin it now for later.

Author: Judee Algazi at Gluten Free A-Z Blog

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 6 bowls


Ingredients:

1/2 large yellow onion, chopped or quartered

2 garlic cloves, chopped

2 med-large zucchini

3 stalks of celery, sliced

1 and half cups of water

4 cups of vegetable broth

Optional: top with an 1/8 of an avocado per bowl or 2 Tablespoons of Greek yogurt per bowl

Other garnishes: chopped cucumber, tomato, or red onion chopped small

Directions:

In a medium soup pot, add the onion, garlic, zucchini, celery, water and vegetable broth. Bring to a boil and then lower the heat to a simmer and cover the pot. Simmer for 20 minutes or until vegetables are soft. Blend the soup with an immersion blender and eat it just the way it is which is the way I like it ! 

Another option is to blend in an 1/8 of an avocado into the soup with immersion blender just before serving per bowl. I don't care for the taste of heated avocado - so after my soup is hot, I blend in the avocado just before serving. If you prefer to use the Greek yogurt add 6 Tablespoons of Greek yogurt to the soup and blend just before serving. Top with the chopped cucumber, tomato, and red onion. 

My Notes: 

Most unprocessed foods are naturally gluten free

1. Naturally Gluten Free **
Gluten is in only 3 ingredients : wheat, barley, rye and any processed products made from these ingredients ( ex: soy sauce, ) .

All Vegetables, fruit, meat, chicken, eggs, milk in their natural state are all "naturally gluten free". Therefore many real food recipes like this one are naturally gluten free because they are not processed and don't have anything added to them,. ( oats are gluten free, but because of processing factories- it is essential to buy only oats or oatmeal that is labeled certified gluten free) .

Weight Watchers? 

2. Are you following Weight Watchers? The basic soup recipe is Zero Smart Points

When you add the avocado or Greek Yogurt it becomes 2 Smart Points!!

Perfect for Passover

3. Looking for healthy Passover Recipes? Everything in this recipe is Kosher for Passover.. Perfect for a Passover spring brunch! It's also parve, making this recipe permissible for a regular Seder or the perfect choice for a vegetarian or vegan Passover Seder.


This post will be shared on my list of blog carnivals including 
Food on Friday : zucchini - featuring 47 interesting recipes for zucchini

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Avocado Basil Gazpacho

Smooth, creamy, and crunchy describes this delightfully healthy gazpacho.
Looking for something fast and easy that makes a nice presentation? Try this aromatic avocado basil gazpacho. Made in the blender, the flavor is mild and pleasing, while the texture is silky, and the bold green color is inviting. .

This recipe, like most gazpacho recipes, is made up of a variety of raw vegetables and is served cold in the summer or at room temperature in the winter. I love it because it because it's vegan, naturally gluten free, healthy, and easy. The perfect light starter for any meal!

Avocados are a great source of good fat, taste delicious, and can be used in a variety of recipes. Although I usually just add avocado to my salads or whip up a simple guacamole, this avocado gazpacho is a little more interesting! 

Quick Facts About Avocado

• Considered a super food that is packed with valuable minerals 
• High in fiber
• Contains heart healthy monounsaturated fatty acids ( that may help lower cholesterol) 
• Contains more potassium than  bananas
• Contain powerful antioxidants important to eye health  (Lutein and Zeaxanthin) 

Author: Judee Algazi of Gluten Free A-Z Blog

Prep Time:  10 minutes for soup: additional 10 minutes for raw vegetable topping

Cook Time: None

Makes:  6 four ounce servings 

Notes: This soup is thick, rich and creamy . A 4 ounce serving is perfect

Ingredients for soup:

1 large Haas-type avocado peeled and quartered, 
2 Persian cucumbers, chopped in large chunks for blender

2 cups loosely packed fresh basil  

1/2 clove fresh garlic, chopped ( more if you are a raw garlic lover)

1 bunch of scallions, sliced to place in blender

1/2 small red onion, chopped

Juice of one large juicy lime

2 cups of water

1 teaspoon of sea salt or Himalayan salt 
1/2 cup total of finely chopped red onion, cucumber, yellow pepper, celery, cherry tomatoes, black olives for the garnish

Directions: 

Place the avocado, cucumber, garlic, scallions, basil, and red onion in a blender. Add the water and salt and process in blender until everything is completely smooth. Pour the liquid mixture into small glass bowls and refrigerate for 4-6 hours.  Serve garnished with 1 tablespoon of finely chopped vegetables for each serving.

Vegetable ingredients for the garnish: 

5 red grape tomatoes, cut in half and then diced

5 yellow grape tomatoes, cut in half and then diced

1/2 red onion, diced fine

2  red radishes, diced fine

1/4 red pepper , diced fine

1/2 Persian cucumber chopped

1 rib celery, diced fine

Optional: chopped cilantro, chopped mint, 

Directions:

Toss all of the chopped vegetables together and use 1 Tablespoon to garnish each bowl. 

Garnish in advance or apply when serving

Helpful Tips for buying and  using avocados:

1.  If you are not going to serve guacamole right away, hold onto the pit and place it in the bowl with the refrigerated guacamole. Remove just before serving. The pit will keep the guacamole from turning brown.

2. How do you know when an avocado is ripe and ready to use? The skin turns brown, and becomes soft to touch. Once this happens use it immediately or refrigerate it for another day. A hard green avocado takes about 3-5 days to ripen, depending on the weather. ( faster in warmer weather).

3.  If you want to speed up the ripening process,  put the avocado into a brown paper bag ( not a plastic bag) together with a banana or apple. The gasses from the other fruit will speed up the ripening process

Want More??
For a really in depth understanding of the health benefits of avocado and some additional recipes  click for Nancy's Quick and Spicy Guacamole 

My Notes: 

My recipe is a perfect kosher for Passover recipe
During the winter: Refrigerate the vegetables before preparation, if you want to serve at room temperature!
During the summer: Refrigerate the soup and serve refreshingly cold!

                      Sharing on my list of blog carnivals and on  on 
                                                
                                Weekend Cooking on Beth Fish Reads where anyone can share a food related post


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Orange Cranberry Quinoa Pilaf

Crazy about Quinoa ? You can turn a pot of basic quinoa into a more flavorful side dish in one easy step!  This is a simple recipe that can be enjoyed by your family any night of the week or it can be proudly served to guests for holidays or parties!

I thought I knew quinoa until I tasted my friend Noreen's orange cranberry quinoa. It was exceptional and an interesting side for her recent dinner party.

Noreen, like most of us, want healthy tasty dishes that can be made quickly and easily! This is it.
It cooks in one pot, in one step, and is no fuss. It can be served hot, or as my dear friend Laura likes her food for entertaining, at room temperature.

Laura ( co-author of Food No Matter What )_ explains that preparing dishes that also work well at room temperature makes entertaining easier. It frees up both the oven and the host/hostess.

All ingredients in the recipe are real food, gluten free, vegan, easy and delicious! It's good anytime of the year, but it would be also be perfect for Thanksgiving- perhaps as the stuffing for a baked acorn squash!

As a serving suggestion, I might decorate the border of the bowl with orange slices for some extra color!

Source of recipe: Helaine Ohayan 
Helaine loves quinoa and likes to experiment. This orange cranberry quinoa pilaf is actually her delicious creation. Helaine makes recipes that are healthy, quick and easy- like this one.  I can't wait to try her black beans and rice cooked in coconut milk which I will post as soon as I make it!

Ingredients:
1 cup of uncooked quinoa ( washed according to directions on the package)
Orange juice
1/2 cup dried cranberries
Optional: 1 teaspoon of orange zest from an organic orange mixed in after cooking

Directions:
Follow the directions for cooking the quinoa, but substitute orange juice for the water. Add the dried cranberries and cook for the allotted time. Serve immediately or serve at room temperature.
* for a less sweet version, add 1/2 orange juice and 1/2 water

One of my other favorite quinoa dishes is my Asian Quinoa Coleslaw. The quinoa adds some heartiness to a basic slaw recipe. It's colorful vegan, gluten free, crunchy and delicious.

What is your favorite way to serve quinoa?
Please leave a comment by scrolling below to comments so I know you stopped by! I'm back!

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Where Have I Been?

I apologize to all of my loyal regular readers. 
I have not been posting my usual recipes for healthy gluten free fast and easy vegetarian meals because I have been literally traveling for last two months and I had limited WiFi In addition  I've been eating but not cooking! I've been to quite a few exotic Caribbean Islands and have been enjoying the warm beautiful weather and magnificent beaches.

Photo Above was from a Batik factory in St Kitts? 
, 

I left home ( Pennsylvania) on December 7 and pointed my car towards I-95 South on route to our first of many destinations -the charming city of Charleston, South Carolina.

Charleston South Carolina

After a 12 hour drive ( stopping along the way for a few meals and bathroom stops), we pulled into the parking garage of our hotel in the historic area of the city.  I remember reading a post on Deborah's blog, Healthy Green Natural , How to Plan a Relaxing Trip to Charleston  that highlighted the points of interest in Charleston; I got some good ideas.
la
We were only there 3 days , but it was enough. We did a 2 hour guided tour of the city on a trolley bus, ate in some interesting restaurants, visited a museum. Our favorite restaurant was 39 Rue de Jean  which was off of the famous King Street. The service was good, the French style food was memorable, and we enjoyed the atmosphere. They paid close attention to my gluten free needs ( although they did not serve GF bread)

In addition, we found a charming neighborhood bar and restaurant on King Street for happy hour. Wine at Joe Pasta was just $3 glass and the appetizers were very reasonable. We didn't eat there for dinner.

We left Charleston and continued to drive to Orlando to go to Epcot! We were are the Swan Hotel at Disney ( Fabulous ) and enjoyed their beautiful floor to ceiling Christmas tree made of entirely white Poinsettias !

Orlando Florida at Epcot- Disney

From Epcot, we traveled to Boca Raton, Florida area for 3 weeks to spend time with friends and family through the remainder of December and then on January 2 we  left for a 27 day Princess cruise to visit sixteen different Caribbean Islands!  Yes, I did say 27 days! It was fabulous . No food shopping, no cooking, no cleaning.. pure relaxation.

27 Day Caribbean Cruise - 16 Islands

We went to gorgeous beaches as well as tours of the islands. I bathed in volcanic hot springs and cover ed myself with the mineral rich ash, ate fresh exotic fruits like passion fruit, dragon fruit, and fresh coconut all right off the trees! I understand why they say, " Don't worry, Be Happy"The islands and the cruise were very relaxing.

We cruised on Princess and it worked out well for my gluten free diet. I had to order my dinners the night before, but they assigned a person to me to oversee my meals who was very careful, gave me homemade gluten free delicious bread, desserts, and lots of variety. I was happy!

They also had gluten free bread at the buffet breakfast and lunch buffet . I had to ask for it, as they kept it behind the counter to keep it from getting contaminated. The buffet's were a little trickier as nothing was really officially gluten free. It was best to order in advance to be sure.

I also found gluten free desserts in the buffet in the evening that were designated gluten free.

So there you have it.. I'm back and I've spent the last few days shopping for groceries, making some simple meals, and  cleaning. Back to the normal routine.

I will be starting to post again regularly just as I did before my 2 month winter vacation.

I'll be looking for some healthy skinny recipes that I can share with you (since I overindulged a little!)

If you are new to gluten free eating and living. would you like more basic information on how to shop and what to cook daily? Please respond in the comments.

What have you been up to ? Which healthy foods have you been enjoying over the past 2 months
 ? Please share in the comments!











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