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Zucchini Tarragon Soup
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Prep Time:
10
minutes
mins
Cook Time:
25
minutes
mins
Ingredients
4
large zucchini
diced and ends trimmed
3
cups
vegetable
chicken, or bone broth
2
Tbsp.
coconut oil
½
small red onion
diced
Sea salt and pepper
to taste
4
Tbsp.
pumpkin seeds
for garnish
1
tsp.
finely chopped fresh tarragon or 2 fresh basil leaves
for garnish
Fresh lemon zest
for garnish
Instructions
Cook zucchini in a medium pot over medium heat with the coconut oil, red onion, sea salt and pepper, until very tender, about 10-15 minutes.
Add the vegetable broth and continue to cook for another 5 minutes or until the soup is warm throughout.
Remove from the heat and transfer to a food processor and puree until smooth.
Divide into serving bowls and serve warm with almonds, tarragon and lemon zest for garnish.
Servings:
4
Author:
Amity Hook-Sopko