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Zucchini Tarragon Soup

Prep Time10 mins
Cook Time25 mins
Course: Main Course
Cuisine: American
Keyword: soup
Servings: 4


  • 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


  • 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.