Leek & Zucchini Soup with Wakame
for 6 servings
2 leeks, sliced
4 medium zucchini, sliced
1 tablespoon of wakame
½ teaspoon dried basil
1 tablespoon unroasted sesame paste (tahini)
1 tablespoon extra virgin olive oil
Fine sea salt
Chopped fresh parsley
1. Sauté the leeks with some oil and sea salt for 2-3 minutes.
2. Add the wakame, basil and water until it covers the vegetables. Cook over low heat, with half a lid, for 5 minutes.
3. Add the zucchini, 2 pinches of salt and cook over low heat for 5 minutes or until the zucchini begins to be cooked "al dente", but without losing its green color.
4. Remove from the heat, add the sesame cream and blend; rectify the consistency with water until obtaining a smooth cream.
5. Serve with chopped parsley and a drizzle of oil.
To preserve the lively green color of the zucchini, we cook it 5 to 8 minutes, since longer cooking would dull the color and make it bitter. The emerald colour of the tender leaves of wakame combines perfectly.
It is better not to use toasted sesame paste, because you would lose the green colour of the soup. You can use white almond cream. Both creams are used in healthy cooking as substitutes for cow's milk cream.
This is a good recipe to start introducing seaweed into your diet
Nutritional & Energetic Notes
A remineralizing soup very beneficial if you want to strengthen your bones. Leeks are great throughout the year, but especially during the colder months, because they warm up the body.