Zucchini Soup?

There is a lot of Zucchini out in the world right now - true story! Personally I think that's a good thing, because there are so many tasty ways to prepare this versatile veggie. 

But Zucchini Soup?

Yup! 

Garlic, ginger and onion mean it's flavorful and packed full of nutrients, and it can be served hot or cold.

Another special thing about THIS particular recipe is it is just one of almost two dozen included in our next edition of our Cr8 Your Plate meal planning service. which you can now try out free for 30 days. 

Every month you not get only amazing recipes, but we create the meal plans and shopping lists for you. You can access them online through the Modernmeal software platform, get downloadable copies, or both. These are nutrition coach designed meal plans, designed to help you fill your plate (and your belly) with what you need for your best health - all for as low as $15 a month. You are practically stealing them at that price! 🙂

Subscribe to Cr8 Your Plate here, and then collect that Zucchini and get cooking!

- DC

Zucchini Soup

  • 1 tbsp. coconut oil, divided 
  • ½ medium onion, chopped 
  • 2-3 large cloves garlic 
  • 4 medium zucchini, chopped 
  • 4 cups chicken broth (homemade is preferred) 
  • ½ tsp. ground ginger 
  • 1 tsp. sea salt 
  • Ground black pepper, to taste 

Heat ½ tbsp. coconut oil in a large soup pot over medium heat. Add onions, then smash garlic cloves with the flat side of a knife or the bottom of a glass and add to pan. Stir often and cook until the onions and garlic are soft and golden, but not browned, about 7 minutes. Add the other ½ tbsp. coconut oil to the pan, then add the zucchini. Stir to coat the zucchini with the oil, and then cook until it begins to soften, about 5 minutes. 

Add the broth, bring to a boil, cover, and reduce heat to simmer. Let the zucchini cook 45 to 60 minutes until it’s very soft. Carefully, purée the zucchini and broth in a blender or food processor, or with an immersion blender. If you’re using a blender, work in batches, filling the canister only halfway each time. Pour the purée back into the soup pot and add ginger, salt, and pepper. Cook on low heat, 5 minutes, just to combine the flavors. 

Enjoy!

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