Tri-doshic Squash Blossom Soup

Squash blossoms are in season and popping up at farmers markets all over LA. Low in calories, high in calcium, iron, Vitamin A and C, these delicate beauties will add nutrition and sophistication to your summer menus!

Look for blossoms with tightly closed buds. They are naturally soft and may appear a little limp looking; they are highly perishable and should be cooked or eaten as soon as possible. If you can’t cook them right away, lay them on a towel-lined baking sheet, covered with plastic wrap in the refrigerator for up to 2 days.

Squash blossom soup is super healthy and very easy to make. It can be made vegan or vegetarian to suit your preference. Serve with crusty bread and a side salad for an easy, elegant dinner.

Serves 2 as a main dish

4 cups squash blossoms
1 tablespoon sunflower oil
½ brown onion, chopped
¼ cup poblano pepper, chopped
½-inch ginger, peeled, minced
¼-inch turmeric, peeled, minced
4 cups water
1 cup plain yogurt (or coconut milk for vegan)
Himalayan salt, to taste

Garnish (optional)
2 squash blossoms
2 tablespoons toasted walnuts
2 tablespoons pumpkin seeds
Mint leaves

Prepare the squash blossoms: Reach into the center of each blossom and pinch out the stamens or pistil, and discard. Rinse under cool water, then pat dry with a paper towel. Coarsely chop then set aside.

Make the soup: In a medium pan, warm the sunflower oil over medium-low heat. Add the onion, pepper and ginger. Sauté until onions are translucent (about 3 minutes). Add the squash blossoms and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat.

Temper the yogurt: To avoid curdling, add a cup of the soup to a bowl. Whisk in the yogurt. Set aside.

Transfer the soup to a blender and add the tempered yogurt. Purée to a smooth consistency. Season with salt. Transfer to serving bowls and garnish as desired.

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