Creamy Zucchini Soup

by lydia on August 26, 2013

Do you have a plethora of zucchini right now? Zucchini is quite abundant this time of year and I’m always looking for plenty of ways to use it. Lately, I’ve been wanting creamy veggie soups as the weather has been cooler in the evenings, and well, my body just seems to be craving soup in general. The nice thing about this soup is that it uses 5 medium zucchini. So, it’s a great way to use up some zucchini fast. Double the recipe and freeze some soup for later use if you need to get rid of even more zucchini.

I like the use of seasonings in this soup, it’s a bit different than most soups I’ve tried and a welcome change. You can easily make the soup dairy free by using coconut cream instead of the sour cream. Simply place a can of full fat coconut milk in the refrigerator for a few hours. Then remove the thick cream from the top of the can leaving the clear liquid behind to use in a different recipe. You may want to use 2 cans of coconut milk to get enough cream for the soup.

Creamy-Zucchini-Soup

Creamy Zucchini Soup
Author: 
Recipe type: Soup
 
Ingredients
  • ¼ cup ghee, duck fat, or coconut oil (or a combo)
  • 1 medium onion, sliced thin
  • 2 jalapenos, seeded and coarsely chopped
  • 5 medium zucchini, cut into 1-inch rounds
  • 2 large garlic cloves, thinly sliced
  • Coarse sea salt and cracked black or white pepper
  • 2 tsp. bruised fennel seeds, or quickly pulsed in a grinder
  • 1-quart duck or chicken stock
  • 1 8-10 ounce bunch cilantro, stemmed and coarsely chopped, plus some whole leaves to use as garnish
  • 1-1½ cups sour cream or coconut cream
  • Pinch of smoky paprika or chipotle to garnish (optional)
Instructions
  1. In a large pot, heat your fat of choice until shimmering.
  2. Add the onion and jalapeno and cook over moderate heat, stirring, until softened, about 8 minutes.
  3. Add the zucchini, garlic and fennel, season with salt and pepper and cook stirring occasionally, until crisp-tender, 5 to 6 minutes.
  4. Add the broth and bring to a boil.
  5. Simmer over moderate heat until the zucchini is very tender and no longer bright green, about 15 minutes.
  6. Add the chopped cilantro.
  7. Working batches, puree the soup in a blender or food processor until very smooth. Return the soup to the pot, whisk in the sour cream (or coconut cream).
  8. Season the soup with more salt if desired and a pinch of either smoky paprika or chipotle powder to taste.
  9. Garnish the soup with cilantro leaves and serve.
  10. This soup can be served chilled as well.
  11. Additional ideas to top your soup with would be avocado cubes, a drizzle of olive oil or a dollop more of sour cream, crumbled bacon bits, or stir in some already cooked chicken or duck meat for a heartier soup.

 

 

 

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