Postpartum Recipe | Zucchini and Almond Soup

• 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

Instructions

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.