A creamy dairy-free soup made with coconut milk, fresh spring zucchini, fresh herbs, and lemon.
2 large zucchini (or 4 small), chopped cone #3
½ medium red onion, cone #2
2 cloves of garlic, minced
2 tablespoons olive oil
2 cups canned organic full fat coconut milk
1 cup vegetable stock
Juice of 2 lemons and zest
1 teaspoon sea salt
Freshly ground black pepper to taste
In 5 qt pan, add oil, onion, garlic, and zucchini. Cook until fragrant and tender, about 15 minutes on medium high heat, Add vegetable stock (about ½ cup use the rest for blending). In a high-speed blender, combine all remaining ingredients and blend until thick and smooth. Taste test to adjust for any seasonings or lemon juice and re-blend. Store in an airtight glass container, to reheat pour in a pot and cook on medium or until warm.