Postpartum Recipe | Zucchini and Almond Soup

N O U R I S H • Save this recipe for later mamas! We absolutely love this delicious Zucchini and Almond Soup recipe.


  • 2 tablespoons ghee
  • 4 cloves garlic, peeled and finely chopped
  • 2 teaspoons cumin seeds
  • 600 grams zucchini, roughly chopped
  • 3 cups water
  • 1 teaspoon Himalayan rock salt
  • 2 teaspoons coriander powder
  • 2 cups water
  • pinch asafetida
  • ¼ cup almond meal
  • olive oil
  • black pepper


  1. Heat ghee in a large saucepan over a medium heat. Gently fry garlic in the ghee until soft.
  2. Add cumin seeds and cook for a minute or two until fragrant.
  3. Add the almond meal and turn off the heat. Puree with a stick blender until creamy and serve with olive oil and black pepper.

Note: This recipe can be easily stored in your freezer if prepping meals is easiest for you/ your family.

See our Instagram post here.

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