MAKES ABOUT 2 QUARTS: 4-6 SERVINGS
Heat, in a heavy-bottomed soup pot:
¼ cup olive oil
Add and cook, stirring often, over medium heat:
1 large onion, sliced fine
A pinch of saffron threads*
1 tsp. cumin seeds
1 tsp. coriander seeds
¼ tsp. turmeric
1 tsp. sweet paprika
½ tsp. cayenne pepper
2 garlic cloves, peeled and sliced
Cook until very soft but not browned. If the onions or garlic start to stick, turn down the heat, and add a splash of water to the pot.
While the onions are cooking, wash in cold water:
5 medium green or yellow summer squash
Cut into thick (3/4-inch) slices. When the onions are done, add the squash to the pot with:
Sea Salt (Gray Celtic or Himalayan pink)
Cook for 2 minutes, then pour in:
3 cups chicken broth
(or a rich vegetable broth)
3 cups water
Bring to a boil, reduce to simmer, and cook until squash is tender, about 15 minutes. Meanwhile, make the yogurt and mint garnish. Cut into julienne:
4 mint sprigs, leaves only
In a medium-size mortar, pound half of the julienned mint to a paste. Stir in the remaining mint and:
2 Tbsp. olive oil
2/3 cup yogurt
Sea salt
Let the soup cool a bit, then puree in a blender until very smooth. (Take care when blending hot soup to leave a vent for the steam to escape). Reheat, thin with a little water if necessary, taste, adjust the seasoning, and serve hot with a spoonful of yogurt and mint. Pass around:
Lime wedges
At the table, if you want.
*Saffron Health Benefits:
Medicinally used as a blood cleanser and to circulate chi. Supports the heart and liver pathways and digestive system. Eliminates flatulence and eases menstrual problems and depression. Long considered a nerve tonic and aphrodisiac, saffron is reputed to increase sperm count. (Hmm..) It’s also tridoshic!
(recipe adapted from) Alice Water’s The Art of Simple Food
(medicinal value info from) Rebecca Wood’s The New Whole Foods Encyclopedia
