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Cooling Zucchini, Fennel & Mung Bean Soup


Prep 15 mins/ Cook 20 mins



Cooling Zucchini, Fennel & Mung Bean Soup


  • 1 teaspoon of fennel seeds 
  • ½ teaspoon of fenugreek seeds
  • 1 teaspoon of ground coriander 
  • ½ teaspoon of ground turmeric 
  • A pinch of asafoetida 
  • 2 medium sized zucchinis 
  • 1 small fennel bulb 
  • ½ avocado
  • ½ cup of split mung beans (preferably soaked overnight or for a few hours)
  • 2 handfuls of chopped leafy greens 
  • A large bunch of any fresh spring herbs such as dill, parsley, or coriander
  • Pinch of salt & pepper to season
  • Tablespoon of ghee or olive oil


  • In a medium saucepan heat a tablespoon of ghee or olive oil. Once warmed add all the spices to the pan and let toast until aromas arise.
  • Add in the zucchini & fennel and mix with the spices, letting the vegetables fry for a few minutes.
  • Then add the split mung beans, 3-4 cups of water and let cook for about 20 minutes or until the mung beans have cooked through.
  • Towards the end of cooking, add in all the fresh herbs, leafy greens and more water if needed.
  • Let cool and then blend to create a creamy like consistency. Serve hot with an extra sprinkle of herbs and pinch of salt & pepper.

History + Benefits:

This simple sattvic soup recipe is light, cooling and nourishing for the body during the warmer season. Bringing together fresh seasonal veggies & herbs, creamy avocado, and cooling spices to support digestion ~ it’s perfect on a hot summer’s day to keep pitta dosha balanced.