Zucchini and Rosemary Soup
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- 1 tbsp. coconut oil
- 6 cups stock or broth
- pepper to taste
- 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
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.