Name: Cheesy Paleo Zucchini Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 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

Ingredients

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

Instructions

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.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

Calories: 81
Sugar: 3 g
Fat: 5 g
Carbohydrates: 6 g
Fiber: 2 g
Protein: 2 g