We’re eager to share this recipe for Savory Noodle Soup that can be enjoyed either warmed or chilled. In fact, eating it cold is so yummy, it will be perfect to serve when the temperatures start to rise with the onset of summer.


For the base, we made a tomato soup-sauce with garlic, olive oil and herbs. Then we add in the other ingredients. The herb mix of choice is Bouquet Garni, a classic blend made from parsley, thyme, and bay. For a little indulgence we top the soup off with a few spoonfuls of "sour cream", made from blended avocado, cashews, lemon juice, and lemon zest. It’s delicious and makes the soup thick and tantalizing!

Ingredients: Serves 4
For Soup Base:
5 medium sized ripe tomatoes: use organic greenhouse grown, or heirloom varieties
4-5 tablespoons green onions, thinly sliced
3 teaspoons (measured) Bouquet Garni herb mix
2 springs marjoram or 1/8-1/4 teaspoon (measured) dried herb
2 springs tarragon, or 1/8-1/4 teaspoon (measured) dried herb
1/2 teaspoon Himalayan salt
1/8 teaspoon fresh ground black pepper
1 clove garlic, peeled

For Solid Ingredients:
3-4 cups loosely packed spiralized zucchini noodles, cut to desired size
2 tablespoons green onions, finely chopped, optional
1 tablespoon olive oil
Sprig of thyme, or a few parsley leaves for garnish

Directions
Put ingredients for soup base into Vitamix or blender and blend until slightly chunky.
Transfer to a cooking pot if you’re warming it.
Add zucchini noodles, optional green onions, and olive oil, stirring to mix.
Heat to 115 for a warmed raw soup, or heat to desired temperature. Or chill for 2 hours.
Transfer to serving bowls, and add a sprig of fresh herbs for garnish.

Ingredients and Directions for Cashew-Avocado Cream: Makes 1/2 cup
1/4 to 1/3 cup pure water
1/4 cup raw cashews, soaked for 4 hours to soften, optional
1 small Hass avocado, peeled, pit removed, and sliced
Juice from 1 lemon
1/4 teaspoon lemon zest (Finely grated lemon peel)
1/4 teaspoon Himalayan salt

Put all ingredients into Vitamix or blender, and blend until creamy smooth.
Taste and adjust seasonings if needed.
Top soup with a dollop of cream.

Spring has arrived, and along with it all the wonderful veggie starts that flood the Coop and the farmers market. Last week we brought home some beautiful herb starts: lemon thyme, marjoram, sage, oregano, parsley, and tarragon, so we’ll have plenty of fresh herbs at our fingertips for seasoning dishes like Savory Noodle Soup. Rosemary, lemon balm, and lavender all wintered over, so they’re a good size already. Other edibles on our deck garden include sorrel for salads and soup, and sunflower greens. The plants look like they’re communing with each other, soaking up the elements of Spring in their new home.

I always thank the plants when I cut off sprigs or take leaves, and remember what my father taught me—pruning actually creates a bushier plant—and he encouraged me to not be shy. The creation of an herb garden on our small balcony will bring us savory tasting and invigorating, fresh ingredients for our meals throughout Spring, Summer, and well into the Fall.

Every time I look at the growing goodness, my heart resonates with gratitude and appreciation for the unstoppable miracle of life.