Southwestern Zucchini Soup

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My garden is pretty much exploding after the last little bit of rain that we had.  I love going out there in the morning with my little one to see all the abundance that it has to offer.  It’s really important to me that my kids feel a connection to their food source.  The zucchinis and summer squash are out of control this year.  It’s almost comical how big they have gotten.  And that means I have to find things to do with it all.  Today we are having Southwestern Zucchini Soup.

I love this soup because it is fast, easy, and super savory.  I use homemade bone broth to give it some healing qualities.  I use raw, grass fed milk but you can use whatever milk that you choose if dairy doesn’t work for you.  I have made it with homemade coconut milk , and it was delicious.   I had tons of zucchinis and yellow summer squash so that is what I used.  The lemon and the cilantro add the final zesty touch.  And don’t forget about the avocado.  HEAVEN……Enjoy!

Southwestern Zucchini Soup

• Author: Katja from Savory Lotus
• Yield: 4 1x

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Ingredients

• 1 small onion, chopped
• 3 cloves garlic
• 3 cups zucchini, chopped into small pieces
• 1 and 1/2 cups yellow summer squash, chopped into small pieces
• 4 cups good quality homemade broth (chicken, beef, or veggie)
• 2– 3 TBS green chilis OR jalapenos, finely chopped (fresh or canned)
• 1 cup milk (I used grass fed, raw or coconut but you can use any milk that you choose)
• 1 tsp of cumin powder (like this)
• 1/4 cup cilantro, finely chopped
• 3 TBS fresh lemon or lime juice
• salt and pepper to taste
• 2 TBS nutritional yeast (for a little bit of extra flavor) (I use THIS ONE)
• 2 TBS butter, ghee (like this), or coconut oil (like this)
• avocado slices for garnish

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Instructions

1. Saute onion in fat of choice until translucent and starting to brown. Add chopped garlic and cumin powder and saute another minute or two.
2. Add chopped zucchini and yellow squash, and saute for 3-4 minutes to soften.
3. Add broth and green chilis/jalapenos. Cover and bring to a boil. Once it comes to a boil, turn off heat, leave lid on, and allow flavors to meld for 10 minutes.
4. Add milk, salt and pepper to taste, cilantro, lemon/lime, and nutritional yeast. Serve immediately.
5. Garnish with avocado slices.

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