Cheesy Paleo Zucchini Soup Recipe
I was at a restaurant recently for a special occasion and one of my friends ordered broccoli cheese soup.
It looked amazing.
I miss cheese, you guys. Paleo purists will tell you not to ever eat dairy, however, including cheese.
I don’t believe you have to be that strict about it, but it is something I prefer to avoid. If you are going to go there, it should only be after you do an elimination diet to make sure that the lactose and casein don’t cause problems for you.
You should also stick to only eating cheese made from raw milk, which can be tricky to find. I guarantee you that the molten cheese in a steaming bowl right next to me wasn’t a product of raw milk.
Keeping my eyes on the prize, I summoned my resolve and overcame temptation. But as I was crunching away on my pre-meal salad, I couldn’t help but begin to solve the problem.
I needed to make a cheesy paleo soup.
How to Fake a Cheesy Soup
Usually, a paleo diet is all about natural, whole, real foods. Fake is pretty much the opposite of what we’re going for.
But in this case, it seemed reasonable to dig deep to produce that cheesy flavor I longed for without the extra processing and dairy ingredients that I know don’t always sit well with me.
In this case, I pulled out one of my favorite weapons – nutritional yeast.
It seems hard to believe that these flakes can actually take on a creamy role, but they do. Blended into soup, they thicken it up and add that delightful cheesy flavor without even a bit of actual cheese.
I will forewarn you that the flakes often retain their flakiness in the finished product. While it may look slightly like fish food got into your dinner, I assure you those bits will be nothing but delicious.
A Twist on Broccoli Cheese Soup
While the object of my affection at my dinner outing was broccoli cheese soup, I thought I’d do something different in creating this cheesy paleo zucchini soup recipe.
I’m delighted at how it turned out, and a girl can never have too many zucchini recipes. Just ask my friends and family, who put a stop on zucchini bread baking last summer because they’d simply had enough.
So after you’ve gone through zucchini bread and zucchini fries and zucchini lasagna and all the other possible dishes featuring this abundant squash, it may be time to make soup.
Broccoli Cheese Soup Recipe
To bring things full circle it’s only fair to also share a paleo broccoli soup recipe. I mean, not giving you that information would be the biggest tease, and I certainly don’t want to do that.
Be sure to try out both of these soup recipes the next time you’re in need of a warm bowl of comfort food.
- 1 Tablespoon (15 ml) of coconut oil
- 1 medium onion (110 g), peeled and chopped
- 3 zucchinis (360 g), cut into chunks
- 2.5 cups (600 ml) of chicken broth
- 1 Tablespoon (8 g) of nutritional yeast
- 1 Tablespoon (15 ml) of coconut cream, for garnish (optional)
- Basil leaves, for garnish
- Melt the oil in a large pan and cook the onions over medium heat until they have softened. Add the zucchini and the chicken broth. Reduce heat to a simmer.
- Partially cover the pan and cook until the zucchinis have completely cooked through. A fork should be able to pierce them easily.
- Use a hand blender or food processor to blitz the mixture to a fine soup puree. Stir in the nutritional yeast.
- Season with freshly ground black pepper. Serve with a drizzle of coconut cream and basil leaves.
All nutritional data are estimated and based on per serving amounts.
- Calories: 81
- Sugar: 3 g
- Fat: 5 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 2 g