Creamy Zucchini Soup

Updated: Sep 19, 2020

Jess Sorci Galecki, MNT




Serves: 4

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 30 minutes


Ingredients:

  • 3 medium organic Zucchini, skin on and cut into large pieces

  • 2 tablespoons of paleo cooking oil. I used avocado oil but you can use coconut oil or olive oil as well.

  • 1 apple, quartered

  • 1 avocado

  • 3 organic garlic cloves, minced

  • 2 tablespoons of full fat coconut milk

  • 4 cups of bone broth or vegetable broth

  • 1 tsp sea salt

  • 1 tsp black pepper

  • 2 tablespoons fresh thyme

  • 1 tablespoon pumpkin seeds (optional)

Directions:

  1. In a large saucepan or soup pan, heat oil and add onions, garlic, and zucchini stirring occasionally. Cook for 5 minutes until zucchini is soft.

  2. Add salt, pepper, and apples and cook for another few minutes.

  3. Add broth and bring to a boil for 10 minutes.

  4. Remove from heat and add the avocado

  5. Using a blender or immersion blender, puree all contents.

  6. Mix in coconut milk and serve with pumpkin seeds and fresh thyme.


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