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Ginger Zucchini Soup

In preparation for a new round of Whole 30, I had to pull out my current favorite cookbook, Well Fed 2. When I saw this soup recipe, I knew I had to try it. I’m a huge soup fan, but most of my soups during these 30 days are broth based. Melissa promised this one did not need a thickener like coconut milk and I took her word for it.

And this is the first soup I’ve ever made that I could eat for breakfast. It is light, flavorful and extremely filling. And since it’s loaded with zucchini, it’s a serving of veggies, too.

~ginger zucchini soup

Silky Gingered Zucchini Soup

  • 1 Tablespoon coconut oil
  • 1/2 medium onion, coarsly chopped
  • 4 large cloves of garlic, minced
  • 1 teaspoon powdered ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 zucchini, chopped
  • 2 cups chicken broth
  • 2 cups beef broth
  • chives (optional)
  1. Heat coconut oil in large soup pot on medium heat. Add onions and garlic and cook until soft and just beginning to turn golden.
  2. Add ginger, coriander, salt and pepper to the pot. Stir.
  3. Add zucchini and toss with onions and herbs. Add chicken and beef broth.
  4. Bring to boil, lower heat, cover, and let simmer for about 45 minutes until the zucchini is very soft.
  5. Pick your weapon: Immersion blender or stand blender. If using stand blender, do this in batches, taking care to keep your hand and a cloth over the top so there will not be any splatters. Hot soup can expand in a high powered blender.
  6. Serve immediately, garnish with chives.


Saturday 26th of January 2019

How many servings does this make?

A Well Fed GIVEAWAY!!!!

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