Prep Time: 30 minutes | Cook Time: 30 minutes | Serves: 4-6
Zucchini and cauliflower available year round in most markets are the base for this creamy and delicious soup. The addition of bone broth and coconut milk add good quality fats and added protein. Blend it up and pour it into an insulated container for on the go sipping, no spoon needed . Switch out bone broth for homemade vegetable broth for a vegan or vegetarian version. Fresh fragrant and feathery dill weed
rich in Vitamins A & C add an additional layer of bright flavors. Dill is known for its calming properties and helpful in promoting restful sleep.
Ingredients
- 2 Tablespoons, coconut Oil
- 1 small onion, chopped
- 4 stalks, celery, trimmed, chopped, (peel off fibrous threads with a vegetable peeler)
- 3 medium zucchini squash, trimmed and cut into chunks
- 1 small head Cauliflower, trimmed and cut into florettes
- 13.5 oz can Organic Coconut Milk
- 2-3 cups Bone broth or vegetable stock
- 1/2 teaspoon each, natural salt and pepper
- 1/4 teaspoon- nutmeg, ground
- Large handful Dill – coarsely chopped
Method
- Preheat large soup pot over medium heat. Add coconut oil, onion and celery and saute for 3-4 minutes until softened.
- Add zucchini and saute for 2-3 minutes.
- Add Cauliflower , coconut milk, bone broth, salt, pepper and nutmeg, stir to combine.
- Bring to a boil and turn heat down to simmer, cover soup pot with a lid.
- Simmer soup for approximately 20 minutes or until vegetables are soft, but not overcooked.
- Puree soup in batches in blender until smooth and creamy.
- Adjust soup with extra bone broth if too thick, taste and adjust seasonings as desired.
- Add a generous handful of chopped dill to soup right before serving.
- Serve soup warm .
Chefs notes:
- Homemade stocks are so easy to make and a great way to save $ , get started with these easy steps , https://www.anaturalchef.com/save-scraps-save/
- Native Forest makes an organic coconut milk with out Guar Gum added, just organic coconut and filtered water.