Ingredients
- 1 stalk of scallion chopped
- 4 celery stalks chopped
- 3 tsp Pink Himalayan Salt
- 2 garlic cloves minced
- 6 large yellow zucchini squash cut into chunks
- 2 cup water
- 2 Tbsp olive oil
- 1 tsp black pepper for garnish
- parsley leaves for garnish
Instructions
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Heat the oil in a large pot on a medium flame. Put the scallions and celery in, season with salt and stir for a few minutes. Put the garlic in and keep cooking for a 2-3 more minutes.
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Pour the water in with the zucchini chunks. Cover the pot and raise heat to boil. Then lower and cook covered for an hour.
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Put the whole mixture into a blender and blend to a smooth texture. Garnish with parsley and black pepper.
Recipe Notes
