Lemony Zucchini Soup

Lemony Zucchini Soup

Serves 4


2 large zucchini, chopped

1/2 medium red onion, chopped

2 cloves garlic, minced

2 Tbs. olive oil

1 can organic full-fat coconut milk

1 cup vegetable or chicken broth

Juice of 1-2 lemons, to taste

1 tsp. sea slat

Freshly ground black pepper, to taste


In a medium-hot skillet, add olive oil, onion, garlic, and zucchini. Cook until fragrant and tender, about 10-15 minutes. If pan becomes too dry, add a splash of the vegetable stock.

Add sautéed vegetable mixture to a high speed blender and combine with remaining ingredients, holding back the juice from 1 lemon. Taste and adjust seasoning as needed, then blend again.

Return soup to stove to gently heat through.

This will keep in the fridge for 3-4 days, however it does not freeze well.