Soup in the summer seems weird but it’s not, it’s delicious and it’s zucchini season so I whipped up an incredible, creamy (but not actually cream) soup and had to share it with you guys! This can be made summer, fall, winter, spring but if you are anything like me, and love yourself some soup all year round, this is a great summer soup option!
Zucchini Soup
Servings 4 servings
Ingredients
- 2 tbsp ghee butter
- 2 large zucchinis sliced and halved
- 1 small yellow onion chopped
- 3 cloves garlic minced
- 1 L chicken stock or vegetable stock
- ¼ cup full fat coconut milk
- 1 rind of parmesan cheese a small piece is fine
- 1 tsp garlic powder
- Sea salt & pepper
Instructions
- In a large pot heat ghee over medium/high heat. Once hot add onions and garlic, sauté for about 2-3 minutes, add zucchini and sauté another 3-4 minutes, until zucchini starts to soften.
- Add your seasoning, salt, pepper and garlic powder. Add in broth and coconut milk, and combine everything. Let it come to a boil, lower heat to low, throw in your parmesan rind and cover for 15-20 minutes on simmer.
- Remove from heat, transfer to a blender that can handle hot foods, like a Vitamix and blend until smooth and enjoy!
- This can be refrigerated for up to 5 days or frozen for up to 3 months!
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