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Zucchini Mint Soup
Ingredients
  • 1 tbsp vegan butter or extra-virgin coconut oil
  • 4 cups chopped zucchini
  • 1 cup chopped celery
  • 1 cup chopped fennel
  • ⅛ tsp asafoetida
  • ½ tsp pink Himalayan salt
  • ½ cup pistachios
  • 15 to 20 fresh mint leaves
  • olive oil for garnish
  • black sesame seeds for garnish
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