Zucchini Soup

Name: Zucchini Soup
Ingredients: 3 tablespoons coconut oil; 1 medium onion, chopped; 1 garlic clove, chopped; 2 lbs zucchini or 4 medium zucchini, sliced; 1 teaspoon fine salt; 12 teaspoon black pepper; 2 -3 cups water

7 ingredients

6 steps

Ingredients

3 tablespoons coconut oil
1 medium onion, chopped
1 garlic clove, chopped
2 lbs zucchini or 4 medium zucchini, sliced
1 teaspoon fine salt
12 teaspoon black pepper
2 -3 cups water

Directions

1

Preheat oven to 400 degrees F. In a large bowl, toss onion, garlic, and zucchini with oil and seasonings until evenly coated.
2

Spread vegetables out in a single layer on a rimmed baking sheet.
3

Roast, stirring occasionally, just until vegetables begin to brown and are tender but not mushy, about 20-30 minutes.
4

Put orasted vegetables and water in a blender and puree until smooth, adding more water for desired consistency.
5

Season with sea salt and pepper to taste.
6

Serve with a spoonful of pesto and a slice or two of toasted coconut bread.