Ginger Mint Zucchini Cream

This two-step recipe for a delicious meal couldn’t be easier to make. Excellent taste sensations guaranteed. Another tasty preparation of zucchini, in a healthy, low-fat meal.

Serving: 1-2


1 large potato (about 11 oz)

1 medium zucchini (about 7 oz)

About 0.8 cup vegetable broth

1 pinch of fine salt

1 inch ginger root

some mint leaves


Step 1 

Clean and dice both the potato and zucchini. Cook them in a pot with vegetable broth and salt, until the potatoes are soft (the zucchini cooks before the potatoes).

Step 2 

Once the heat is off, add grated ginger and chopped mint leaves. Puree with an immersion blender until smooth.

Pro tip

I highly recommend sprinkling the surface of the cream with a generous dose of Veggie Grated (no) Cheese . Little coconut milk can be added as well.

To Your Health and Happiness, Doctor Danielle

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