This zucchini soup is rich and velvety with pops of flavor from fresh ginger and mint, both aiding in your best digestion, so get this on your menu, stat! We love that this soup is also dairy-free so it’s perfect to whip up for all of your vegan friends, everyone wins!
Prep Time: 5 minutes
Cooking Time: 20 minutes
2 tablespoons of ghee or butter
1 yellow onion, peeled and chopped
2 cloves garlic, peeled and sliced
2 teaspoons sea salt
½ teaspoon black pepper
2 medium zucchinis, ends removed & chopped
1/3 cup canned coconut crème
1 teaspoon fresh ginger, peeled & minced
2 sprigs of fresh mint
Add ghee or butter to a large stock pot and place on the stove set to medium-low heat.
Add chopped onion and garlic to the same pot and toss with ghee or butter, sea salt and black pepper.
Sauté until the onion begin to soften, about 5 minutes.
Add the chopped zucchini, coconut crème and fresh ginger and simmer until everything is soft, about 15 minutes.
Remove from the heat and transfer to a blender.
Blend on high until everything is creamy.
Serve with fresh mint.
Store any leftovers in a glass container in the fridge for 3-5 days.
Net Carbs: 10