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Chilled & Tangy Green Ginger Soup Recipe (with Video)

Soup, Shellfish-free, Mushroom-free
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By
joeycooksfoods

Discover our Chilled & Tangy Green Ginger Soup Recipe, a International recipe perfect as a soup recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
4

Prep 10min | Cook 55min

Ingredients

Zucchini Soup
- 3 Zucchinis, medium sized, peeled, ends trimmed and sliced into 2 inch medallions
- 1 English cucumber, ends trimmed and chopped into 2 inch medallions
- 1 fennel head
- 1 pink lady apple
- 1 Shallot, finely chopped
- 6 Green onions, green parts only, roughly chopped (slice white parts thin for garnish)
- 1 2 inch knob Ginger, peeled and minced
- 6 shiso leaves
- 2 quarts Vegetable stock
- 3 tbsp umeboshi paste
- 3 tbsp Olive oil
- 1 tbsp msg
- Salt
- Pepper
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Directions

Preparation of Ingredients
1. Heat olive oil on stovetop in a large dutch oven over medium-high heat until lightly smoking.
2. Add shallots, stirring frequently for 1 minute until aromatic.
3. Add fennel and apples, stir to combine.
4. Add green onions, zucchini, cucumber and ginger, stir to combine.
5. Season with a healthy pinch of salt and add vegetable broth.
6. As you deglaze, scrape away any bits stuck to the bottom of the dutch oven.
7. Bring to a boil.
Cooking Process
1. Cover Dutch oven and reduce heat to a gentle simmer.
2. Cook for 30-45 minutes or until everything is tender enough for a fork to pierce through it without effort.
3. Blend the contents together using an immersion blender or something comparable.
Final Steps
1. Return the mixture to the stove top and bring to a simmer over medium heat.
2. Stir in MSG (if using) and umeboshi paste.
3. Season to taste with salt.
4. Transfer soup to a refrigerator and chill until cold.
Serving Instructions
1. Serve in a bowl with shiso, fennel greens and the white parts of your green onions.
2. Drizzle with olive oil and finish with some more salt and cracked pepper.

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