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Zucchini and Rosemary Soup
(Published: )
Bon Appetit, June 1995
Prep Time Cooking Time Servings
8 people
  • 1 tbsp. coconut oil
  • 6 cups stock or broth
  • pepper to taste
  • salt
  • 1 large onion, chopped
  • 2 garlic cloves, sliced
  • 2 tsp. minced fresh rosemary
  • 1 large potato, peeled and sliced
  • 3 medium zucchini, thinly sliced
  • chopped green onions for garnish

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1)Chop veggies as directed.
2)Melt oil in large heavy saucepan or Dutch oven over medium-high heat. Add onion; saute until translucent, about 5 minutes. 3)Mix in garlic and rosemary. Add stock and potato; bring to boil. Reduce heat and simmer 10 minutes. Add sliced zucchini; simmer until tender, about 15 minutes.
4)Working in batches, puree in blender.
5)Season with salt and pepper.

Suitable for these diets:

Vegetarian Vegan

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