Creamy Zucchini Soup

April 3, 2019
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  • 1 tablespoon coconut oil
  • ½ yellow or white onion, diced
  • 3 garlic cloves, minced
  • 1pound (approx. 2 large or 3 small) organic zucchini, sliced in rounds
  • 3 cups vegetable or chicken bone broth
  • 1/2 cup full fat coconut milk
  • Celtic sea salt and pepper to taste


  • Heat oil in a pot over medium heat. Add onions and garlic and cook until soft. Add zucchini and cook for a few minutes until softened. Add broth and bring to a boil.
  • Reduce heat and simmer for 15-20 minutes. With emersion blender, blend until smooth. Add coconut milk and salt and pepper.
  • Garnish with shredded zucchini or herbs

Serves 4

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