Zucchini Soup
This creamy zucchini soup is a quick, comforting dish that’s perfect for busy days or cozy evenings. With just 10 minutes of prep and 20 minutes of cooking, you’ll have a velvety, nutrient-packed meal ready in no time.
Ingredients
- 2 tablespoons coconut oil
- 2 shallots, chopped (⅔ cup)
- 3 medium zucchini, 1½ pounds, chopped
- 2 cloves garlic, sliced
- ½ to 1 serrano pepper, stemmed and sliced
- ¾ teaspoon sea salt
- 1 (13.5-ounce) can full-fat coconut milk, plus more for optional garnish
- Zest of one lime
- 1 tablespoon grated fresh ginger
- ½ teaspoon cane sugar
- ⅓ cup fresh basil leaves, plus more for garnish
- ⅓ cup fresh cilantro, plus more for garnish
- 3 tablespoons fresh lime juice, plus wedges for serving
Instructions
- Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the shallot, zucchini, garlic, serrano, and salt and cook, stirring occasionally, for 8 minutes, or until the zucchini is soft but not mushy.
- Add the coconut milk, lime zest, ginger, and sugar and simmer for 15 minutes. Turn off the heat and allow to cool slightly.
- Transfer the soup to a blender and add the basil, cilantro, and lime juice. Blend until smooth and season to taste.
- Pour the soup into bowls and drizzle with more coconut milk, if desired. Garnish with basil and cilantro and serve with lime wedges for squeezing.
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