Dairy-Free Creamy Zucchini Soup
Dairy-free creamy zucchini soup is light, silky and downright savory. This simple and healthy blended vegetable soup is full of flavor and a delicious way to use up fresh zucchini from your garden.
Servings: 4
Ingredients
- 2 Tbsp avocado oil, extra virgin olive oil, grass-fed butter or ghee
- 1/2 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 small stalks celery, chopped
- 5 cups zucchini, sliced into 1/2" rounds
- 2.5 cups yellow potatoes (Yukon Gold), peeled and diced
- 4 cups good-quality chicken, turkey or vegetable broth
- Sea salt and black pepper, to taste
- Raw grated zucchini, for garnish, optional
- Fresh herbs such as cilantro, dill, basil or parsley, for garnish, optional
Instructions
- Add avocado oil (or extra virgin olive oil, butter or ghee) to a large stock pot over medium heat. Once heated through, add the onion, garlic and celery, and stir. Cook, stirring occasionally for a few minutes.
- Next, add the zucchini and potatoes, and stir. Season to taste with sea salt and black pepper. Continue to cook, stirring occasionally, for 5-7 minutes. Then, add the broth and bring to a boil. Reduce heat to a simmer and cover partially with a lid (keep it ajar a little bit). Simmer for 20 minutes.
- Remove from heat and add to a high-powered blender container (may need to do in two batches depending on your blender). Blend until smooth. Return blended soup to pot and taste. Add more sea salt and/or black pepper, if desired.
- If desired, serve with fresh herbs of choice and/or raw grated zucchini. Store any leftovers in a covered container in the fridge and eat within 2-3 days.