Zucchini Ginger Breakfast Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Chives or scallions
  • 1 tsp Coriander, Powder
  • 4 cloves Garlic
  • 1 tsp Ginger, fresh root
  • 1 cup Yellow or white onion
  • 2 lbs Zucchini

• Canned Goods

  • 2 cups Vegetable broth

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

Found on soufflesandsawdust.com

Description

Ingredients

• 1 Tbs coconut oil
• 1 cup chopped yellow or white onion
• 4 cloves garlic, peeled and minced
• 1 tsp grated fresh ginger root
• 1 tsp coriander powder
• 1 tsp sea salt
• 1/2 tsp ground black pepper
• 2 lbs zucchini, chopped (about 4 unless youre in Texas, then use one the size of your head)
• 2 cups vegetable broth (or chicken broth)
• chopped chives or scallions (green onions) for garnish

Directions

• In a large soup pot over medium heat, add the oil and heat for a couple of minutes. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic, stir well, and cook for 1 minute longer Add the ginger, coriander, salt and pepper. Stir to combine. Add the zucchini and stir to coat with the spices. Add the broth, bring to a boil, cover and reduce heat to simmer. Cook for 30 minutes or until the zucchini pierces easily with a fork. Using either a blender or an immersion blender (stick blender), blend the soup until smooth and silky making sure not to splatter any on your person. Because ouchy! Eat immediately sprinkled with chives or green onions, or cool and store covered in the fridge.