Eat Well Mar. 22. 2016
Soups

Creamy Zucchini Soup

Mar. 22. 2016
Soups
McKel (Hill) Kooienga, MS, RDN, LDN

McKel (Hill) Kooienga, MS, RDN, LDN

Dietitian, Founder and CEO

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

I can’t get enough of Spring produce – strawberries, zucchini, asparagus, fresh herbs – so I incorporated them into all new recipes just for the Guide to Master Meal Planning. It’s incredibly simple to make, the use of coconut milk makes it so creamy (but with no dairy!), and packed with flavor even though there are less than 10 ingredients. Try it out for yourself and let me know what you think!


Springtime is all about growth – trees and plants are starting to bud and flower and the grass is FINALLY looking green again. If you’re feeling inspired by the changing season and ready for some growth of your own but need a little help, sign up for The NS Guide to Master Meal Planning and get simple meal plans, healthy recipes, wellness guides, workout videos, and best of all – join a community focused on living whole and finding a balanced well-being and get the support you need to see it through!

xx McKel

Love the Creamy Zucchini Soup and want even more healthy recipes, meal plans, nutrition ebooks, wellness videos, and then some? Purchase for the Guide to Master Meal Planning, a space to get simple meal plans, healthy recipes, and wellness guides so you can find a balanced well-being and connect with others!

 

The Recipe

Serves 4

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Ingredients:

2 large zucchini (or 4 small), chopped
½ medium red onion, chopped
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
1 teaspoon sea salt
Freshly ground black pepper to taste

Directions:

Step 1

In a medium-hot skillet, add olive oil, onion, garlic, and zucchini. Cook until fragrant and tender, about 15 minutes. Add vegetable stock during this cooking process to help steam cook the zucchini in the skillet (about ½ cup use the rest for blending).

Step 2

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.

Step 3

Store in an airtight glass container, to reheat pour in a pot and cook on medium or until warm.

Notes:

Add proteins like organic tempeh, organic tofu, or chickpeas to bulk up the soup and make it more of a meal. Also top with healthy fats like sliced avocado, pumpkin seeds, or a drizzle of olive oil.

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