Coconut Zucchini Soup with Fresh Tarragon Recipe
Updated Feb 15, 2021, Published Jan 01, 2017
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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.
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
Calories: 165kcalCarbohydrates: 10gProtein: 5gFat: 12gSaturated Fat: 6gSodium: 661mgPotassium: 759mgFiber: 3gSugar: 5gVitamin A: 415IUVitamin C: 48.2mgCalcium: 74mgIron: 1.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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