November 12, 2015

Paleoista’s Spiced Coconut Veggie Soup

Save Print
Paleoista's Spiced Coconut Veggie Soup
Author: 
Recipe type: Soup
Cuisine: Paleo
Serves: 4
 
A Paleo spin on a recipe published in the New York Times as part of a Diwali Celebration Menu. Easy to prepare and doubly easy to enjoy when you consider how nourishing it is!
Ingredients
  • 1 tablespoon coconut oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, smashed
  • 4 large zucchini, diced
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon curry powder
  • 2 cups homemade bone broth
  • ½ cup coconut butter, melted
  • ¼ cup freshly chopped cilantro
  • ¼ cup freshly chopped mint
  • 1 small lime, juiced plus another for garnish
  • 1 tablespoon shredded coconut
Instructions
  1. Heat oil in Dutch Oven over medium high
  2. Add onion and saute until browned, roughly five minutes
  3. Add garlic and cook one minute longer
  4. Add zucchini and saute five - eight minutes
  5. Add spices and bone broth
  6. Bring to simmer, uncovered ½ hour
  7. Remove from heat and let cool
  8. Pour into Vitamix or similar high power blender along with melted coconut butter
  9. Puree, then serve in four bowls, topping with fresh herbs and coconut

 

0 comments