Coconut Zucchini Soup with Fresh Tarragon Recipe
This soup is simple, delicious, and can be served any time of the year, especially when you need to detox or heal your body.
Feel free to use bone broth in place of chicken broth if you are looking for more gut-healing and immune-boosting properties.
Coconut Zucchini Soup with Fresh Tarragon Recipe
This soup is fresh and detoxing and you can use bone broth for more gut-healing and immune-boosting properties.
Servings: 4 Servings
Calories: 165kcal
Ingredients
- 4 large zucchinis diced
- 2 tablespoons coconut oil
- 1 small shallot diced
- Sea salt to taste
- Freshly ground black pepper to taste
- 3 cups chicken broth
- 4 tablespoons slivered almonds for garnish
- 1 teaspoon finely chopped fresh tarragon for garnish
- Fresh lemon zest for garnish
Instructions
- Cook the zucchini in a large skillet over medium heat with the coconut oil, shallot, sea salt, and pepper, until very tender, about 10-15 minutes. Add the chicken 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. Puree until smooth. Divide into serving bowls and serve warm, garnished with almonds, tarragon, and lemon zest.
Nutrition
Nutrition Facts
Coconut Zucchini Soup with Fresh Tarragon Recipe
Amount Per Serving
Calories 165
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g30%
Sodium 661mg28%
Potassium 759mg22%
Carbohydrates 10g3%
Fiber 3g12%
Sugar 5g6%
Protein 5g10%
Vitamin A 415IU8%
Vitamin C 48.2mg58%
Calcium 74mg7%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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