Recipe: Creamy Zucchini Soup
A creamy (but dairy-free) soup made with coconut milk, fresh zucchini, fresh herbs, and lemon. Image: McKel Hill
This recipe is courtesy of McKel Hill, MS, RDN, LDN, Dietitian and Founder of Nutrition Stripped. “It’s incredibly simple to make, and the use of coconut milk makes it so creamy, but with no dairy,” says McKel, “and it’s packed with flavor, even though there are less than 10 ingredients.”
Recipe: Creamy Zucchini Soup
Savor the flavors of spring in this delicious, creamy, zucchini soup recipe from dietitian nutritionist, food blogger
Ingredients
- 2 large zucchini or 4 small, chopped
- ½ medium red onion chopped
- 2 cloves of garlic minced
- 2 tablespoons olive oil
- 2 cups canned organic full fat coconut milk
- 1 cup vegetable stock
- Juice of 2 lemons
- 1 teaspoon sea salt
- Freshly ground black pepper to taste
Instructions
- In a medium-hot skillet, add olive oil, onion, garlic, and zucchini. Cook until fragrant and tender, about 15 minutes. Add vegetable stock during this cooking process to help steam cook the zucchini in the skillet (about ½ cup use the rest for blending).
- In a high-speed blender, combine all remaining ingredients and blend until thick and smooth. Taste test to adjust for any seasonings or lemon juice and re-blend.
- Store in an airtight glass container, to reheat pour in a pot and cook on medium or until warm.
- Note: Add proteins like organic tempeh, organic tofu, or chickpeas to bulk up the soup and make it more of a meal. Also top with healthy fats like sliced avocado, pumpkin seeds, or a drizzle of olive oil.
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