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    Home » Recipes » Paleo Recipes

    Zucchini Soup with Sweet Potato Scoops Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    Think quick. What is the first dish that comes to mind when imagining an overabundance of zucchini? Paleo zucchini bread? With cocoa nibs or chocolate chips?

    Zucchini Soup with Sweet Potato Scoops in a white bowl.

    Well, that's one line of thought, but it only uses one cup or more of shredded zucchini, which is not a lot in the grand scheme of a bumper crop of summer squash.

    Now, imagine an appetizing zucchini soup to start the summer off right. Add in some baked rounds of crispy sweet potatoes, and you have yourself a proper lunch to share with friends!

    You may be surprised to find out that zucchini is technically a fruit, and yet for a "fruit soup", it combines amazingly well with chicken stock, nutmeg, and coconut milk.

    The humble zucchini also happens to be very high in fiber and water, making it a wonderful plant to keep your digestive system running smoothly. If you forgo the sweet potato scoops, the zucchini will also help to lower blood sugar levels when you stick to a low-carb diet.

    More than that, zucchini is known to boost energy levels as it is a rich source of necessary B vitamins, which reduce fatigue and elevate our mood.

    We have all felt the nourishment of warming winter soups, and now experience the bountiful health associated with healing summer soups. They taste great and do a body good. For added therapeutic benefits, grate a little ginger on top before serving, or stir in a dash of turmeric.

    Zucchini Soup With Sweet Potato Scoops Recipe

    Serves: 4 Prep: 25 min Cook: 35 min

    Ingredients

    • 3 zucchinis, grated
    • 2 tbsp. ghee
    • 2 cups onion, chopped
    • 2 cups chicken stock
    • 1 tsp. nutmeg
    • 2 tsp. mint, finely chopped
    • 3 cups coconut milk
    • ½ tsp. lemon juice

    Sweet Potato Scoop Ingredients

    • 2 medium-sized sweet potatoes
    • 1 tbsp. olive oil
    • ½ tsp. salt
    • 1 lime, wedged

    Preparation

    1. Allow the grated zucchini to drain any excess water for approximately 20 minutes.
    2. 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.
    3. Add the stock and let simmer for 20 minutes.
    4. 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.
    5. Puree if desired.
    6. For sweet potato scoops: Preheat oven to 400 F.
    7. Slice the sweet potatoes into ⅛” thick pieces.
    8. In a bowl, toss the potatoes in olive oil until evenly coated.
    9. Bake for 20 to 25 minutes or until crisp.
    10. Sprinkle with salt and drizzle with lime prior to serving.

    📖 Recipe

    Zucchini Soup with Sweet Potato Scoops in a white bowl.

    Zucchini Soup with Sweet Potato Scoops Recipe

    Summer healing soups are starting to take a prominent place on the menu; zucchini soup with crispy sweet potato scoops is no exception.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 35 minutes mins
    Total Time 1 hour hr
    Course Soup
    Cuisine American
    Servings 4 people
    Calories 545 kcal

    Ingredients
      

    • 3 zucchinis grated
    • 2 tbsp. ghee
    • 2 cups onion chopped
    • 2 cups chicken stock
    • 1 tsp. nutmeg
    • 2 tsp. mint finely chopped
    • 3 cups coconut milk
    • ½ tsp. lemon juice

    Sweet Potato Scoop Ingredients

    • 2 medium-sized sweet potatoes
    • 1 tbsp. olive oil
    • ½ tsp. salt
    • 1 lime wedged

    Instructions
     

    • 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

    Nutrition

    Calories: 545kcalCarbohydrates: 24gProtein: 9gFat: 50gSaturated Fat: 38gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 23mgSodium: 449mgPotassium: 1036mgFiber: 4gSugar: 10gVitamin A: 414IUVitamin C: 40mgCalcium: 90mgIron: 7mg
    Keyword paleo, recipe, soup, sweet potato, zucchini
    Tried this recipe?Let us know how it was!

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    Sharing is caring!

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    Filed Under: Paleo Recipes, Paleo Soup Recipes Tagged With: Complete Meals, cooking: oven, cooking: stovetop, diet: dairy-free, diet: egg-free, diet: no sweeteners, diet: nut-free, diet: shellfish-free, Paleo Budget-Friendly Recipes, Paleo Dinner Recipes, Paleo Kid-Friendly Recipes, Paleo Nightshade-Free Recipes

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    5 from 1 vote (1 rating without comment)

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