ZUCCHINI COCONUT CREAM SOUP

INGREDIENTS

1 onion, chopped

3 zucchinis, cut into medium chunks

2 tablespoons coconut milk

2 garlic cloves, minced

4 cups chicken stock

2 tablespoons coconut oil

A pinch of sea salt and black pepper

DIRECTIONS

Heat up a large saucepan with oil over medium heat. Add zucchinis, garlic, onion and cook for 5 minutes. Add stock, salt, pepper and stir. Bring the ingredients to a boil. Cover pan, simmer soup for 20 minutes and turn off the heat. Add coconut milk and blend using an immersion blender. Ladle into bowls and serve.

NUTRITIONAL VALUE

Fat: 9.5g

Carbs: 10.4g

Protein: 3g

Total Calories: 112 Calories