A warm filling meal perfect for a chilly day.

Prep Time20 minsCook Time20 minsTotal Time40 mins

Ingredients
 2 tbsp Extra Virgin Olive Oil, Coconut Oil, or Pasteurized Butter
 1 medium Onion, chopped
 1 medium Red Skinned potato or Sweet potato, diced into 1" cubes
 4 cups Organic Chicken or Veggie Broth or Water
 2 large OR 4 medium Zucchini, diced
 4 oz Coconut Milk, full fat or lite (can or carton)
Seasoning (choose one)
 1 tsp Oregano, dried
 1 tsp Dill, dried
 2 tsp Curry Powder + 1/4 tsp Cumin

1

Saute onion in oil or butter with a pinch of sea salt for about 5 minutes, until softens.

2

Add diced zucchini, potato (if using), spices of choice, about ¼ tsp of salt and all the broth/water.

3

Bring to a boil, then turn heat down and simmer about 20 minutes until vegetables are tender.

4

Blend in batches until creamy and smooth (about 30-60 seconds), adding the coconut milk to the last batch.

5

Return to pot and heat to desired temperature. Adjust seasonings and serve.

Additional Notes:

For more info about zucchini check out our Luscious Cream of Zucchini Soup Blog Post.

Ingredients

Ingredients
 2 tbsp Extra Virgin Olive Oil, Coconut Oil, or Pasteurized Butter
 1 medium Onion, chopped
 1 medium Red Skinned potato or Sweet potato, diced into 1" cubes
 4 cups Organic Chicken or Veggie Broth or Water
 2 large OR 4 medium Zucchini, diced
 4 oz Coconut Milk, full fat or lite (can or carton)
Seasoning (choose one)
 1 tsp Oregano, dried
 1 tsp Dill, dried
 2 tsp Curry Powder + 1/4 tsp Cumin

Directions

1

Saute onion in oil or butter with a pinch of sea salt for about 5 minutes, until softens.

2

Add diced zucchini, potato (if using), spices of choice, about ¼ tsp of salt and all the broth/water.

3

Bring to a boil, then turn heat down and simmer about 20 minutes until vegetables are tender.

4

Blend in batches until creamy and smooth (about 30-60 seconds), adding the coconut milk to the last batch.

5

Return to pot and heat to desired temperature. Adjust seasonings and serve.

Creamy Zucchini Soup