Cream of Zucchini Soup

Serves: 4

Prep: 10 min.

Cook: 20 min.

Ingredients

• 3 medium zucchinis, skin on, cut in large chunks;
• 1 onion, quartered;
• 2 cloves garlic, sliced;
• 4 cups chicken stock;
• 2 tbsp. coconut milk;
• cooking fat;
• Sea salt and freshly ground black pepper;

 

Preparation

1. Melt some cooking fat in a saucepan placed over a medium heat.
2. Add the onion, garlic and zucchinis and cook for 4 to 5 minutes.
3. Add the chicken stock, season to taste with salt and pepper, and bring to a boil.
4. Lower the heat, cover, and let simmer until the zucchinis are tender, about 20 minutes.
5. Remove from the heat, add the coconut milk, and purée with an immersion blender (or pour into a standalone blender).
6. Adjust the seasoning and serve hot.