Mint and Zucchini Soup
  • 2 Tbsp coconut oil
  • 1 medium yellow onionfinely chopped
  • 1/2tsp kosher salt
  • 3 garlic clovespeeled and finely sliced
  • 6 medium zucchinitrimmed and chopped
  • 3cups unsalted vegetable stock
  • 2/3cup plain yogurt or plain nondairy yogurtplus extra for garnish
  • 1/3cup packed fresh mint leavesplus extra for garnish
  • 1 lemonfinely zested, for garnish
  • freshly ground black pepperfor garnish.
  1. In large saucepan over medium, heat coconut oil. Add onions and salt and cook, stirring often, until softened but not colored, about 8 minutes. Add garlic and cook for 2 minutes, stirring often; stir in zucchini and add vegetable stock. Increase heat to medium-high and bring mixture to boil. Reduce heat and cook until zucchini has softened, about 5 minutes.
  2. Remove saucepan from heat and, using hand-held blender or transferring to blender container, combine soup until velvety smooth. Add yogurt and mint, and combine again until mint is totally incorporated into soup. Soup may be enjoyed either warm or cold. Soup may be made ahead and refrigerated in airtight container for up to 5 days.
  3. When ready to serve, spoon soup into bowls and top with a swirl of yogurt, some torn mint leaves, some lemon zest, and a grind of pepper, if desired.
Recipe Notes

Per serving: 110 calories; 5 g protein; 5 g total fat (4 g sat. fat); 13 g total carbohydrates (8 g sugars, 3 g fiber); 354 mg sodium