Creamy Zucchini Coconut Soup

Creamy Zucchini Coconut Soup

3 large zucchini (or 5 small), chopped cone #3

½ medium red onion, chopped cone #2

2 cloves of garlic, minced cone #1

2 tablespoons avocado oil

1 can organic full fat coconut milk

2 cup vegetable stock – Water and bouillon cubes

Juice of 2 lemons

1 teaspoon sea salt

Freshly ground black pepper to taste

Instructions

In  5 qt pan add avo oil, onion, garlic, and zucchini. Cook until fragrant and tender, about 8-10 minutes. Add  ½ cup vegetable stock during 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.