Creamy Zucchini Soup

A creamy dairy-free soup made with coconut milk, fresh spring zucchini, fresh herbs, and lemon.

2 large zucchini (or 4 small), chopped
½ medium red onion, chopped
2 cloves of garlic, minced
2 tablespoons olive oil
2 cups canned organic full fat coconut milk
1 cup vegetable stock
Juice of 2 lemons
1 teaspoon sea salt
Freshly ground black pepper to taste

View the full recipe at Nutrition Stripped →