It’s zucchini season! In the store, it’ll be cheap, but if you have a garden, you probably already have more than you know what to do with: zucchini is one of those crops that appears in a burst of abundance and sends you scrambling around to press huge baskets of the stuff on all your neighbors just so it doesn’t go to waste.
![Cream of Zucchini Soup](https://paleoleap.com/wp-content/uploads/2014/07/cream-zucchini-main.jpg)
The standard answer, of course, is zucchini bread, and you probably could come up with a Paleo version of that. But any kind of bread isn’t ideal as a staple food – no, not even if it’s grain-free and made with almond flour.
So here’s a different way to use up some of those zucchini: a soup that stays much closer to the spirit of Paleo. It’s completely autoimmune-friendly (no nuts, no seeds, no nightshades), and it has a mild sweetness that goes well with just about anything.
As a bonus, this soup is also an easy way to store zucchini in freezer-ready form. So if you’ve been eating so many zucchini lately that you’re just plain sick of them, you can whip up a batch of soup, stash it in the freezer, and pull it out in January when you’re ready for a taste of summertime.
Cream of Zucchini Soup Recipe
SERVES: 4 PREP: 10 min COOK: 20 min
Ingredients
- 3 medium zucchinis, skin on, cut in large chunks
- 1 onion, quartered
- 2 cloves garlic, sliced
- 4 cups chicken stock
- 2 tbsp. coconut milk
- Paleo cooking fat
- Sea salt and freshly ground black pepper
Preparation
- Melt some cooking fat in a saucepan placed over medium heat.
- Add the onion, garlic, and zucchini and cook for 4 to 5 minutes.
- Add the chicken stock, season to taste with salt and pepper, and bring to a boil.
- Lower the heat, cover, and let simmer until the zucchinis are tender about 20 minutes.
- Remove from the heat, add the coconut milk, and purée with an immersion blender (or pour into a standalone blender).
- Adjust the seasoning and serve hot.
📖 Recipe
Cream of Zucchini Soup Recipe
Ingredients
- 3 medium zucchinis skin on, cut in large chunks
- 1 onion quartered
- 2 cloves garlic sliced
- 4 cups chicken stock
- 2 tbsp. coconut milk
- Paleo cooking fat
- Sea salt and freshly ground black pepper
Instructions
- Melt some cooking fat in a saucepan placed over medium heat.Paleo cooking fat
- Add the onion, garlic, and zucchini and cook for 4 to 5 minutes.1 onion, 2 cloves garlic, 3 medium zucchinis
- Add the chicken stock, season to taste with salt and pepper, and bring to a boil.4 cups chicken stock, Sea salt and freshly ground black pepper
- Lower the heat, cover, and let simmer until the zucchinis are tender about 20 minutes.
- Remove from the heat, add the coconut milk, and purée with an immersion blender (or pour into a standalone blender).2 tbsp. coconut milk
- Adjust the seasoning and serve hot.
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