I made this soup for lunch because I had several leftover zucchini that needed using up.
It was delicious – creamy, smooth and very satisfying. And even though it contains 8 cloves of garlic it doesn’t really have a pronounced garlic flavour.
1 tbsp oil or fat (I used coconut oil)
1 onion – finely chopped
2 sticks of celery – chopped
8 cloves of garlic – crushed
3 zucchini – chopped
leaves from 4-5 sprigs of fresh thyme (or 1/2 tsp dried thyme)
4 cups of bone broth
1 can of coconut milk
salt to taste
Heat the oil in a large pan over a medium heat, and add the onion and celery. Cook gently for a few minutes to develop the flavours and soften the veggies slightly. Then add in the garlic. Cook for a few more minutes before tipping in the chopped zucchini. Add the thyme and the bone broth, taste and season as necessary.
Simmer gently for 20-30 minutes until the vegetables are all tender.
Add the coconut milk and puree with a stick blender.
Re-taste and adjust the seasonings as necessary.
This soup is good hot or cold.