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This recipe is straight from McKel Hill, MS, RDN, LDN, Dietitian and Founder of Nutrition Stripped, and it’s part of our “Back to the Table” SB Challenge, where we feature seven recipes each Sunday, for three weeks, and challenge our readers to gather around a home-cooked meal each night! At Nutrition Stripped, McKel encourages meal planning as a simple way to take the guesswork out of healthy eating, so much that she created the Guide to Master Meal Planning. By setting aside a “batch cooking day,” you can make enough food to include in meals throughout the entire week, which comes in handy when life gets in the way. These recipes are geared toward meal prep in their versatility; you can make them ahead of time, then just add your toppings, dressings and fresh components when it’s time to enjoy. Bonus: they all keep well in air-tight glass containers.

Creamy Zucchini Soup by McKel Hill of Nutrition Stripped

One of our favorite comfort foods is a creamy, warm soup – especially during this recent cold snap! So, we were so excited that McKel included this creamy zucchini soup recipe in this challenge! McKel says, “It’s incredibly simple to make, and the use of coconut milk makes it so creamy (but with no dairy!) and packed with flavor even though there are less than 10 ingredients.”

With so few ingredients and such simple steps, we’ll be whipping this yummy and healthy recipe up each and every chance we have!

If you make this dish, please tag McKel on Instagram at @nutritionstripped, StyleBlueprint at @styleblueprint and use the hashtags #sbchallenge #mySBplate. We want to cheer you on! You may also see the original recipe here, on Nutrition Stripped.

Recipe: Creamy Zucchini Soup

McKel Hill of Nutrition Stripped
Savor the flavors of spring in this delicious, creamy, zucchini soup recipe from dietitian nutritionist, food blogger
3 from 2 votes
Course Soup
Cuisine American
Servings 4
Calories 256 kcal


  • 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


  • 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.


Calories: 256kcalCarbohydrates: 9gProtein: 4gFat: 25gSaturated Fat: 22gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 902mgPotassium: 532mgFiber: 1gSugar: 4gVitamin A: 337IUVitamin C: 20mgCalcium: 44mgIron: 4mg
Keyword Creamy, soup, zucchini
Tried this recipe?Rate it above to let us know how it was!

For more Nutrition Stripped recipes that are part of this challenge, see the recipes below in “More Articles You’ll Love.”

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