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By Joseph Parker

Chilled & Tangy Green Ginger Soup

Name: Chilled & Tangy Green Ginger Soup
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Asian
Ingredients: 3 medium sized zucchinis, peeled, ends trimmed and sliced into 2 inch medallions; 1 english cucumber, ends trimmed and chopped into 2 inch medallions; 1 head fennel, cored and roughly chopped (mince greens for garnish); 1 pink lady apple, peeled, cored and chopped into several pieces; 1 shallot, finely chopped; 6-8 green onions, green parts only, roughly chopped (slice white parts thin for garnish); 1 2 inch knob ginger - peeled and minced; 6 shisho leaves, stems removed and finely chopped for garnish; 2 quarts vegetable stock; 3 tbsp umeboshi paste; 2-3 tbsp olive oil; 1 tbsp msg (optional); salt and pepper

6 steps

Prep:30minCook:1h

Serve it hot or cold, this is a tasty and tangy green soup that doesn't skimp on the ginger :)

Updated at: Thu, 17 Aug 2023 02:31:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories197.9 kcal (10%)

Total Fat8.5 g (12%)

Carbs28.7 g (11%)

Sugars18.4 g (20%)

Protein6.1 g (12%)

Sodium2864.7 mg (143%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3zucchinis

medium sized, peeled, ends trimmed and sliced into 2 inch medallions

1english cucumber

ends trimmed and chopped into 2 inch medallions

1 headfennel

cored and roughly chopped, mince greens for garnish

1pink lady apple

peeled, cored and chopped into several pieces

1shallot

finely chopped

6green onions

green parts only, roughly chopped, slice white parts thin for garnish

1 x 2 inchginger

knob, peeled and minced

6shiso green cress

stems removed and finely chopped for garnish

2 quartsvegetable stock

3 Tbspumeboshi paste

2 Tbspolive oil

1 Tbspmsg

optional

salt

pepper

Instructions

Step 1

Heat olive oil on stovetop in a large dutch oven over medium-high heat until lightly smoking. Add shallots, stirring frequently for 1 minute until aromatic. Add fennel and apples, stir to combine. Add green onions, zucchini, cucumber and ginger, stir to combine. Season with a healthy pinch of salt and add vegetable broth. As you deglaze, scrape away any bits stuck to the bottom of the dutch oven. Bring to a boil.

Step 2

Cover Dutch oven and reduce heat to a gentle simmer. Cook for 30-45 minutes or until everything is tender enough for a fork to pierce through it without effort.

Step 3

Blend the contents together using an immersion blender or something comparable.

Step 4

Return the mixture to the stove top and bring to a simmer over medium heat. Stir in MSG (if using) and umeboshi paste. Season to taste with salt.

Step 5

Transfer soup to a refrigerator and chill until cold.

Step 6

Serve in a bowl with shisho, fennel greens and the white parts of your green onions. Drizzle with olive oil and finish with some more salt and cracked pepper.

View on joeycooksfoods.com

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