Satisfying Summer Zucchini Soup

This soup is simple, satisfying and so insanely easy to make it will instantly be one of your weekly rotations. With an ingredient list like this it’s packed full of nutrients and flavor.

Summer can feel like a hard time to make soup; it’s hot out and you’re craving something cold but with it being the season for zucchini, and with the zesty lemon and fresh basil, it makes for the perfect summer time dinner or lunch. 

INGREDIENTS:

• 3 Tbsp olive oil

• 4 shallots minced

• 6 cloves of garlic minced

• 5 zucchini chopped

• 2-3 cups bone broth

• 2 small potatoes chopped

• 1 cup of fresh basil leaves

• 1 Tbsp lemon zest

• Juice of 1 lemon

• Greek yogurt & fresh dill for topping

INSTRUCTIONS:

• Preheat the oven to 425

• If you have a food processor use it for the shallot, garlic and zucchini. It doesn’t matter how small they get

• Coat the chopped potato in olive oil and salt and pepper and roast for 15-20 minutes

• Heat olive oil in a dutch oven or large pot over medium heat and add the shallot, garlic, zucchini, salt and pepper. Sauté until vegetables are soft

• Add the bone both, bring to a boil, reduce to a simmer and let simmer while potatoes roast

• While the soup is simmering zest the lemon, wash the basil and chop the dill

• Add the roasted potato to soup and transfer to a high powdered blender (you may need to do this in a couple of batches) add the lemon zest, basil and lemon juice to the blender and blend on high until smooth

• Add more bone broth as needed for your preference on how thick or thin you like your soup

• Top with fresh dill, drizzled olive oil and a dollop of greek yogurt

TIPS & NOTES:

• If you don’t have a food professor just chop the veggies by hand

• You can sub avocado oil or coconut oil for olive oil if you prefer

• To make it vegetarian/vegan use a vegetable broth instead of bone broth and a coconut yogurt for topping 

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