Creamy Zucchini Soup

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.