Back in the Gilmore Park Church Community Kitchen, Minoo wanted to show case zucchini. Minoo prepared 2 recipes with zucchini and she shared with us the benefits of zucchini listed below:

• helps cure asthma, as it contains vitamin C, which is a powerful antioxidant which has anti-inflammatory properties.
• helps to protect against cardiovascular disease from the antioxidant of vitamin C
• helps to prevent disease like scurvy and bruising caused by deficiency of vitamin C
• helps to prevent risk of having multiple sclerosis (MS)
• has high water content (over 95%), high nutritious value and contain very low calories which makes it a perfect snack item for people on diet
• contains useful amount of folate, potassium and vitamin A, necessary for proper functioning of the human body
• contains vitamin C and lutein, both of which are known to be good for the eyes
• good source of vitamin B6, riboflavin and manganese
• helps the body in supporting the arrangement of capillaries
• helps to protect the body against colon cancer
• beneficial in preventing heart disease and related symptoms, such as high cholesterol
• the rind of zucchini contains the nutrient beta-carotene, which is known to be full of antioxidant properties which helps to protect cell against oxidation damage
• a good source of magnesium and phosphorus which is essential for building and maintaining healthy bones

This Curried Zucchini Soup was a hit because the people which we shared the food with in the church came asking for the recipe.

Ingredients

• 4 tablespoon extra-virgin olive oil
• 2 baby zucchinis, chopped
• 1 medium onion, chopped
• 1 teaspoon mild curry powder
• 1/2 teaspoon cumin powder
• 1/4 teaspoon red chili flakes
• 2 cloves of garlic, minced
• 2 cups chicken or vegetable broth
• 1 tablespoon dried cranberries
• 1 tablespoon raisins
• 1/2 teaspoon sea salt

Source: this recipe is adapted from www.Alive.com

Serves 4

Instructions

In a large pot, heat oil and add onions, curry powder, cumin, chili flake and garlic. Cook over medium heat until onions are soft and translucent, stirring every now and then.

Add chopped zucchini and stir fry for a couple minutes.

Add the broth, increase heat and bring to a boil. Cook, uncovered for about 10 minutes, or until the zucchini is soft.

Remove from the heat. Allow to cool before blending with a hand-immersion blender, or transfer to a blender to blend in batches. Blend until smooth. Season with salt to taste if needed. Serve warm and garnish with cranberries and raisins.