I can't believe I'm cooking

Like a usually rather fat person, with highs and lows, better and worse periods, I tried to restrict my being in or around the kitchen, as much as I could. In fact, even when I was not at all fat, not even near, I restricted and distanced myself completely. Not because I do not like food, or I do not enjoy cooking, not even because I cannot and I am climsy or so.
The main reason for this was fear. I constantly related food and eating with something bad, that will eventually make me fat and miserable. I plunged into making salads only, up to a point where no one ever wanted to share it with me. I could eat salad for 30 days in a row... Nobody ever could get it...
Now I am rediscovering what is it to cook. To enjoy it, to experiment, to like it, and not to relate it with anything bad. I am using healthy ingreadients,I am using mainly plant-based food, cook oil, salt and sugarfree for myself and do minor changes to ease up the kids' meals. And I am reading. A lot. I took Wendy's advice and I read a lot. I try to get all kind of information, that is around being plant strong, living a healthy, happy life.
And I experiment with a whole lot of stuff. On one night alone, I was preparing 5 differrent meals and I loved every bit of it. Some of it still lies in the fridge, waiting to be consumed, but others disappeared magically. I made a superbe Miso soup with mushrooms, adapting a few different recipes, which we ate for 2 days, not getting tired of it at all. I also made a huge bowl of lentils with mild curry and onions, I still have leftovers. I prepared a bowl of homemade hummus with no oil or salt, but it still felt saly because of the tahini, which gave a nice texture... No leftovers :)
I also prepared my favourite soup, the cilantro-lime zucchini cream soup. The recipe is oh-so-easy and it vanishes from the bowls immediately.

Cilantro-lime zucchini cream soup
Makes 4 servings


3 smaller zucchinis
1 onion
6dl vegetable broth
2 cups of water
1 bunch of cilantro
Juice of 1 lime


Water saute the onions and when ready, add the chopped zucchinis.
Steam them with the onions and add some water or broth, so they should not burn. They won't, as they will let out a lot of juice too, but just in case.
When already close to tender, add the broth and let it simmer for a few minutes.
Put it all to a blender and blend it until smooth.
When creamy, put back to simmer a bit more, add water to the desired thickness. I like it creamy and thick, so sometimes I do not add water.
Just before it is ready to be served, add the chopped cilantro and squeeze in thejuice of the lime. Half a tablespoon of salt and some coarsely ground pepper can add to the flavour, those I usually add when serving.

If I make this for the kids, I also add some creme fraiche to the soup, it brings out the flavours, and they love the taste of creme fraiche. This is not vegan then, but I guess, soy yoghurt would serve this purpose too.

If i make another bunch, i will also post a picture of it. It is really tasty and refreshing.