Zucchini Soup - Easy To Make & Loaded With Veggies!

Ingredients

• 1/2 medium Red Onion (peeled and cut into planks, then diced)
• 2 large Carrots (peeled and diced)
• 2 stalks Celery Stalks (chopped)
• 4 pieces Green Zucchini (peeled, cut into 1‑inch cubes)
• 6 cloves Garlic (peeled and roughly chopped)
• 2 tablespoons Extra Virgin Olive Oil (for sautéing)
• 1/2 teaspoon Celtic Sea Salt (or any kosher salt)
• 1/4 teaspoon Black Pepper (freshly cracked)
• 1 teaspoon Turmeric Powder (adds golden color and health benefits)
• 1 teaspoon Paprika (sweet or smoked, per preference)
• 1 teaspoon Onion Powder
• 1/2 teaspoon Cumin Seeds (ground or lightly toasted)
• 1/2 cup Full‑Fat Coconut Milk (canned, not light coconut milk)
• 1/2 cup Water
• 2 tablespoons Feta Cheese (crumbled, for garnish)
• 1 tablespoon Fresh Dill (chopped, for garnish)
• 1 tablespoon Fennel Fronds (chopped, for garnish)

Instructions

1. Prep All Vegetables

   Peel the red onion and cut into planks, then dice. Peel and dice the carrots. Chop the celery stalks. Peel the zucchinis and cut into 1‑inch cubes. Smash and roughly chop the garlic cloves.

   Time: PT10M

2. Sauté Base Vegetables

   Heat 2 Tbsp olive oil in the stainless steel pot over medium heat. Add the diced onion, carrots, and celery. Sprinkle with ½ tsp Celtic salt and a few cracks of black pepper. Cook, stirring occasionally, for about 8 minutes until softened and lightly golden.

   Time: PT8M

   Temperature: Medium heat

3. Add Garlic

   Add the chopped garlic to the pot and sauté for another 4 minutes, stirring to prevent burning.

   Time: PT4M

   Temperature: Medium heat

4. Introduce Zucchini and Spices

   Stir in the zucchini cubes, 1 tsp turmeric, 1 tsp paprika, 1 tsp onion powder, ½ tsp cumin, a pinch of salt and additional black pepper. Cook for 5 minutes with the lid on so the zucchini releases its moisture.

   Time: PT5M

   Temperature: Medium‑low heat

5. Add Coconut Milk and Simmer

   Pour in ½ cup full‑fat coconut milk and ½ cup water. Stir to combine, bring to a gentle simmer, replace the lid and let cook for 20 minutes.

   Time: PT20M

   Temperature: Simmer

6. Blend to Desired Consistency

   Remove the pot from heat. Using an immersion (stick) blender, puree the soup until smooth and creamy. Taste and adjust salt if needed.

   Time: PT5M

7. Garnish and Serve

   Ladle soup into bowls. Top each serving with crumbled feta, chopped fresh dill, and fennel fronds. Serve hot.

   Time: PT2M

Nutrition Facts

Calories

180

Protein

4 g

Carbohydrates

12 g

Fat

13 g

Fiber

3 g