To begin, I am an intuitive cooker so please all of ya'll recipe-exact-folks, do not come for me if I share recipes in the same way I cook!
Now that we have that out the way...Something to know about me is I'm a soup gal. When I came back to the Pacific Northwest, I found myself ironically surrounded by water but not able to retain it. Warm soups became a favorite staple for me and they are a great way for me to not only hold on water and to receive nutrition without using a lot of energy. If you are asking, "How can I keep moisture and water in the body during a Season change?" or "What is a healthy and tasty soup that uses Fall veggies and herbs?...keep reading because this recipe can address both of those questions.
The dill and golden potatoes are from my garden and the zucchinis were also locally grown. I highly recommend using seasonal veggies, plants and herbs growing locally or garden. Life continues to teach me that each Season holds a unique signature so eating the foods that grow and thrive during a particular season can be exactly what our physical and spiritual bodies need to thrive. And although I do not eat a lot of potatoes, when a plant shows up in the garden, I welcome It, give thanks for Its visit, try to learn from them and enjoy It's presence.
I hope you enjoy this recipe as much as I do. It's a delicious soup and I would love to learn how you make it your own. Feel free to share your particular interpretation of the recipe. And of course, Enjoy!
Aisha
