Ingredients
- 750 g. zucchini, grilled whole until softened and lightly charred on the outside
- 1/4 c. tahini
- Juice from 1 large lemon
- 1-2 garlic cloves (2 if you want your mama ghannouj to be extra garlicky)
- 1 tbsp. extra-virgin olive oil, plus extra for drizzling on top
Instructions
- Cut the top and the bottom off of each zucchini and allow them to cool. Once cooled, cut them into large chunks.
- Combine zucchini, tahini, lemon juice, garlic cloves, and olive oil in blender or food processor and blend until smooth. Transfer to a bowl and drizzle additional olive oil over the top, if desired. (I also like sprinkling mine with a little smoked paprika. It’s not traditional, but it’s delicious!) Serve with fresh veggies, pita bread or chips, or crackers.
INGREDIENTS
- 2 litres good quality stock
- 1 stick of cinnamon (or 1/4 teaspoon ground cinnamon)
- 2 star anise
- 4 whole cloves
- Thumb sized piece of ginger, peeled and grated
- 2 cloves of garlic, peeled and minced
- Zest of 1 lime
- 2 tablespoons fish sauce
- Handful of green beans, cut into small pieces
- 1 zucchini, spiralized
Garnish
- Handful of coriander (cilantro), finely chopped
- Handful of cashews, chopped
DIRECTIONS
- Place the stock, cinnamon, star anise, cloves, ginger, garlic, lime zest, fish sauce, in a large pot. Heat on high until the mixture comes to a boil then turn down to simmer for 20 minutes. Remove the cinnamon stick, star anise, and cloves. Add in the sliced beans and cook for a further 2 minutes.
- Divide the spiralized zucchini and soup among 4 bowls. Garnish with the chopped coriander, and cashews,
