Zucchini Soup
Ingredients
The base
-
2
tablespoons
coconut oil
-
⅔
cup
shallots, chopped
-
3
medium
zucchini, chopped
-
2
cloves
garlic, sliced
-
½ to 1
each
serrano pepper, stemmed and sliced
-
¾
teaspoon
sea salt
-
1
can (13.5-ounce)
full-fat coconut milk
-
1
each
lime, zest
-
1
tablespoon
fresh ginger, grated
-
½
teaspoon
cane sugar
The garnish
-
⅓
cup
fresh basil leaves
-
⅓
cup
fresh cilantro
-
3
tablespoons
fresh lime juice
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add shallot, zucchini, garlic, serrano pepper, and salt; cook for about 8 minutes until zucchini is tender.
- Stir in coconut milk, lime zest, ginger, and sugar; simmer for 15 minutes.
- Allow the soup to cool slightly, then transfer to a blender and add basil, cilantro, and lime juice.
- Blend until smooth and season to taste.
- Serve in bowls, garnished with more basil, cilantro, and a drizzle of coconut milk.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
20g
Total carbohydrates
18g
Total protein
4g
Sodium
400mg
Cholesterol
0mg
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