Creamy Zucchini COCONUT Soup

Creamy Zucchini COCONUT Soup

Serves: 4

 A creamy dairy-free soup made with coconut milk, fresh spring zucchini, fresh herbs, and lemon.

Ingredients

2 large zucchini (or 4 small), chopped cone #3

½ medium red onion, cone #2

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 and zest

1 teaspoon sea salt

Freshly ground black pepper to taste

Instructions

In 5 qt pan, add oil, onion, garlic, and zucchini. Cook until fragrant and tender, about 15 minutes on medium high heat,  Add vegetable stock (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.