This Creamy Zucchini Soup probably should have been called Creamy Marrow Soup. The Zucchini’s on my Aunties farm could not be picked fast enough they very quickly turned into Marrow’s. But oh the flavour they have given this soup!
Now this is one of the scrummy dishes that those doing the Gut Reset get to feast on during their first couple of weeks. Made with the healing benefits of bone broth as well as the goodness of coconut milk.
I often get asked this question… How is coconut milk good for you, it’s full of saturated fat? Yes coconut fat is saturated but that fat is made up of medium-chain fatty acids. These metabolise more quickly than the longer-chain fatty acids found in dairy fat. (Dairy fat is also saturated.) And why is that good? It means that coconut fat may convert to energy more quickly. It doesn’t park itself on your belly or your thighs as easily as longer-chain fatty acids. And in the case of the Gut Reset, this extra energy is very welcome during the broth + soup days.
This Creamy Zucchini Soup is not only great for those cold nights, I love it as a warming breakfast! The lightness of the zucchini allows this to be enjoyed in the warmer months as well, especially when you are looking for a lighter meal. Don’t forget to tag me on Instagram or Facebook when you make this, I love to see your creations!
What Do I Need?
- 1kg of Zucchini, chopped
- 2 cups of Chicken Broth
- 1.5 cups of Filtered Water
- 1/2 cup of Coconut Milk
- 2 teaspoons of Ground Turmeric
- Salt + Pepper to taste
Let’s Do This!
1. Place the zucchini, broth, water + turmeric in a large saucepan. Bring to the boil.
2. Reduce heat + simmer for approx 20 minutes or until the zucchini is soft.
3. Add in the coconut milk
4. Remove from the heat + blend. This can be done with a stick mixer or a blender. Add salt + pepper to taste.
This recipe is gluten and dairy free, vegan friendly, SIBO friendly and is nut free