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Zucchini Soup - Pamela Connor

You may be surprised to find out that zucchini is technically a fruit, and yet for a “fruit soup” it combines amazingly well with chicken stock, nutmeg and coconut milk. The humble zucchini also happens to be very high in fiber and water, making it a wonderful plant to keep your digestive system running smoothly. If you forgo the sweet potato scoops, the zucchini will also help to lower blood sugar levels when you stick to a low carb diet. More than that, zucchini is known to boost energy levels as it is a rich source of necessary B-vitamins which reduces fatigue and elevate our mood.

Ingredients

    • 3 zucchini, grated (drained)
    • 2 tbsp. ghee
    • 2 cups onion, chopped
    • 2 cups chicken stock
    • 1 tsp. nutmeg
    • 2 tsp. mint, finely chopped
    • 3 cups coconut milk
    • 1/2 tsp. lemon juice
For Sweet Potato Scoops
    • 2 medium-sized sweet potatoes
    • 1 tbsp. olive oil
    • 1/2 tsp. salt
    • 1 lime, wedged

Directions

  1. Allow the grated zucchini to drain any excess water for approximately 20 minutes.
  2. In a large saucepan over medium-low heat, melt the ghee and sauté the onions. Continue cooking for 5 to 7 minutes, or until onions are translucent and tender.
  3. Add the stock and let simmer for 20 minutes.
  4. Add zucchini, nutmeg, and mint and allow to simmer for about 8 minutes. Then add the coconut milk with lemon juice. Continue to cook for 5 minutes longer and season with salt and pepper to taste.
  5. Puree if desired.

For sweet potato scoops:

  1. Preheat oven to 400 F.
  2. Slice the sweet potatoes into 1/8” thick pieces.
  3. In a bowl, toss the potatoes in olive oil until evenly coated.
  4. Bake for 20 to 25 minutes or until crisp.
  5. Sprinkle with salt and drizzle with lime prior to serving. Enjoy!

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