1 tablespoon coconut oil
½ medium onion, chopped
3-4 large cloves garlic, peeled and smashed
1 inch fresh garlic, peeled and diced
1 teaspoon ground coriander
1 teaspoon salt
½ teaspoon, ground black pepper
4 zucchini, peeled (optional) and chopped (about 2 pounds)
4 cups beef broth (see my bone broth recipe)
1.) Heat coconut oil in large soup pot, add onions and garlic to the pot. Stir often and cook until soft, but not brown, about 5 minutes.
2.) Add the ginger, coriander, salt, and pepper to the pot. Stir to combine and when the spices are fragrant, toss in the zucchini. Stir to coat the zucchini with fat, about 1 minute.
3.) Add the broth, bring to a boil, cover, and reduce heat to simmer. Let the zucchini cook 30-45 minutes or until very soft.
4.) Puree the zucchini and broth with an immersion blender, blender or food processor. (I highly recommend purchasing and immersion blender, they are so handy and easy to clean.)
5.) Enjoy immediately, or store in a covered container in the fridge. Top with sprinkled chives if you like.
About 6 Cups
- Grain Free ‘Oatmeal’ Creme Pie Cookies with Marshmallow Fluff from Kristin’s Kitchen
- Paleo is not a diet, I am not dieting…I am eating.