Recipe: Creamy Zucchini Soup
Serves: 4
  • 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
  1. 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).
  2. 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.
  3. Store in an airtight glass container, to reheat pour in a pot and cook on medium or until warm.
  4. 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.
Recipe by StyleBlueprint at