Top with a squeeze of limeThis 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 tablespoons coconut oil
1 medium onion, diced
3-4 medium zucchini, diced (about 4 cups)
4 cloves garlic, minced
4 cups organic vegetable stock
3 tablespoons chopped fresh chives, plus more for garnish
2 tablespoons chopped fresh mint
Salt and pepper to taste
White cannellini beans-optional
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.