Z soup

Zucchini Mint Soup

This is a perfect appetizer—it’s light, intense yet refreshing and leaves you wanting more. Add herbs at the end to protects enzymes and phytonutrients. For something a bit heartier, add white cannellini beans to the pot after all the vegetables have softened. Then blend as follows. Serve with a green salad. Yum.


  • 3 tbsp Coconut oil
  • 1 Medium onion diced
  • 3-4 Medium zucchini diced
  • 4 cloves Garlic minced
  • 4 cups Organic vegetable stock
  • 3 tbsp Fresh chives chopped
  • 2 tbsp Fresh mint chopped


  • Place oil in a medium pot over medium-high heat. Add onion and cook, stirring often, until it begins to soften.
  • Add zucchini and garlic; continue stirring until vegetables soften. Add stock, stir well. 
  • When mixture comes to a boil, reduce heat to maintain a steady simmer and continue cooking for about 10 minutes, or until vegetables are tender.
  • Transfer to a blender and add 3 tablespoons chives and the mint. Process until smooth.
  • Return to pot, add salt, pepper, and reheat. Taste and adjust seasoning. Serve immediately, sprinkled with chives.