Zucchini Soup with Sweet Potato Scoops Recipe

5 from 1 vote

Summer healing soups are starting to take a prominent place on the menu; zucchini soup with crispy sweet potato scoops is no exception.

Course Soup

Cuisine American

Keyword paleo, recipe, soup, sweet potato, zucchini

Prep Time 25

Cook Time 35

Total Time 1

Servings people

Calories 545kcal

Cost 10

Allow the grated zucchini to drain any excess water for approximately 20 minutes.
3 zucchinis
In a large saucepan over medium-low heat, melt the ghee and sauté the onions. Continue cooking for 5 to 7 minutes, or until the onions are translucent and tender.
2 tbsp. ghee, 2 cups onion
Add the stock and let simmer for 20 minutes.
2 cups chicken stock
Add zucchini, nutmeg, and mint, and allow to simmer for about 8 minutes. Then add the coconut milk with lemon juice. Continue to cook for 5 minutes longer and season with salt and pepper to taste.
3 zucchinis, 1 tsp. nutmeg, 2 tsp. mint, 3 cups coconut milk, ½ tsp. lemon juice
Puree if desired.
For sweet potato scoops: Preheat oven to 400 F.
Slice the sweet potatoes into ⅛” thick pieces.
2 medium-sized sweet potatoes
In a bowl, toss the potatoes in olive oil until evenly coated.
1 tbsp. olive oil
Bake for 20 to 25 minutes or until crisp.
Sprinkle with salt and drizzle with lime prior to serving.
½ tsp. salt, 1 lime