Zucchini Soup

I love soup! Literally anytime of the year. The weather is heating up here in Boise, Idaho so naturally my body is looking for light and nutrient dense foods!

I love a veggie packed soup because it is such a great way to get in an abundance of nutrients in one bite! Add some extra fat by drizzling the top with some coconut cream or olive oil makes it even more tasty and helps your body absorb those nutrients from your veggies! Also, if you choose to use Bone Broth- hello gut health.

And well soups are super easy to make to boot! Cook it all up and toss it in the blender. Tada, you have dinner or even breakfast! For some, eating some veggies can be stressing on your gut, consuming them when they are pureed in a soup, is easier on the digestion system and therefore more nutrients can be absorbed!

Recipe://

4 Zucchini (I used 2 green & 2 yellow) Sliced/chopped

1/2 Cup Sweet Onion Chopped

1/2 Cup Full Fat Coconut Milk

1 Tablespoon Coconut Oil

2 1/2 Cups Broth (Can be Bone Broth or Veggie)

Sea Salt

Handful of Basil (Optional)

Toppings:// (Optional)

Pickled Red Onion

Pumpkin Seeds

Micro Greens

Olive Oil to Drizzle

Lemon Juice to Drizzle

Process://

Heat coconut oil in pan, once warm add onion and sprinkle with salt and pepper and cook until fragrant and translucent. Add chopped zucchini sprinkle with more salt and pepper and saute for 5 to 8 minutes until slightly soft.

Place the onion & zucchini into your blender- add broth and coconut milk, blend until smooth! Add basil and blend again until bright green and smooth.

*Note: I think this tastes best if it sits over night yet that is not necessary.

Here you might want to reheat on the stove.

Pour into bowls and top: with drizzled lemon juice, olive oil, pickled onions, pumpkin seeds and some micro greens! *The pickled onions make this dish so beautiful and adds a delicious bite.

Pickled Onion Recipe:

https://www.amandanjohnson.com/recipes/pickled-onions

Enjoy!!!