This is from Patricia Wells. It is perfect for a hot day, just make it in the am and let it chill all day.
2 tbsp olive oil
1 small onion, sliced thin
1 tbsp minced fresh ginger
2 lbs zucchini, sliced thib
1 1/2 quarts chicken or veggie stock
Creme fraiche for garnish
Heat the oil in a large pot over medium heat, add the onion and salt and cook for 5 minutes until soft. Add the ginger and cook for 1 minute. Add the zucchini and stock, and bring to a low boil, then reduce to a simmer and cook for 10 minutes.
After all the holiday indulging I wanted something healthy and light. This soup is perfect! You can pretty much add any veggie that you have on hand.
1/2 onion, sliced thin
1 tbsp oil
1 lb mushrooms, sliced thin
1 tbsp fish sauce
3 bunches baby bok choy, chopped
8 oz spinach
2 c shredded carrot
2 tbsp grated ginger
1 lb shrimp, sliced down the middle
3 scallions sliced thin
1/4 daikon radish, sliced thin
Warmoil in a medium pot over medium heat, add the onion to the pot and cook until soft. Stir in mushrooms and cook until they release their liquid andstart to brown. Stir in 6 cups of water. Then season the liquid with salt and fish sauce.
Crank up the heat to bring things to a boil and vigorously cook for 3 to 5 minutes to develop a little flavor. Add the bok choy, spinach and carrot, cook over medium heat for 5 minutes. Add ginger and shrimp. As soon as the shrimp looks opaque and cooked through, slide the pot to a cool burner and let it rest, uncovered, for 5 to 10 minutes.
This soup is perfect for the end of summer / start of fall when the days start to get a little chilly (and a lot rainy here in the PacNW). So fresh and soothing at the same time! If your vegan just use veggie stock!
2 lbs heirloom tomatoes, cored and cut into small pieces
1 quart chicken stock
1 tsp salt
1/2 c fresh tarragon, minced
In a large saucepan heat stock, tomatoes and salt. Simmer for 10 minutes. Remove from heat and garnish with tarragon.