Pureé Zucchini Soup

• 2 small zucchini diced
• 1 tomato diced with no seeds
• 1 onion diced
• 3 garlic cloves, diced
• 1/4 fresh parsley chopped
• 1 tablespoon coconut oil or olive oil
• sea salt to taste
• pinch of cayenne pepper
• 4 cups vegetable broth (or any preferred broth)
• 1/2 cup coconut milk
• 1 tablespoon hulled hemp seeds for garnish

COOKING TIME

35 minutes

INSTRUCTIONS

• Trim, wash, and dice zucchini.
• Peel and finely chop the onion and garlic.
• Heal the oil in a skillet, and gently sauteé onion and garlic for around 3-minutes
• Add the zucchini and tomato and fry for 5-minutes
• Season to taste with salt and pepper.
• Add the coconut milk and stock, cover and simmer for about 15 minutes over medium heat.
• Dry-fry the pumpkin seeds in a nonstick skillet.
• Puree the zucchini soup finely with a hand-held mixer or in a food processor, then rub it through a sieve.
• Whip the cream, and gently fold into the soup.
• Serve the soup and sprinkle with hulled hemp seed

NUTRITION FACTS

• Carbohydrates 22 g
• Fats 37 g
• Protein 27 g
• Sugar 11 g