This easy summer zucchini soup could be my favorite soup EVER! It’s light, silky, bright, and refreshing. Not to mention, the soup comes together so quickly, you can have dinner ready and on the table in 30 minutes. Serve with a warm, crusty baguette on the side and enjoy.
What (your ingredients):
1 tsp. coconut oil
½ onion, roughly chopped
1 clove garlic, minced
2 zucchini, roughly chopped
3 cups vegetable broth (I used 1 tsp. bouillon and 3 cups water)
Juice of ½ lemon
How (your directions):
In a large Dutch oven or stockpot, heat coconut oil over medium heat.
Add onion and sauté for 3-4 minutes. add garlic and zucchini and sauté for an additional 3-4 minutes.
Add vegetable broth, bring to a boil, then lower heat to simmer. Cover and simmer for 15 minutes.
Transfer to a high-speed blender and blend until smooth. Add juice of ½ a lemon and serve immediately!
Why (the science): Zucchini is rich in vitamin B6, which plays an important role in metabolism and cognitive development! Who knew?