Chilled & Tangy Green Ginger Soup

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

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.

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