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.
