ZESTY ZUCCHINI SOUP

  GF  WF  DF  SF

SERVES 4–6

If you face any blah feelings along the road to your vibrantly healthy gut, this soup will put the swing back in your step. With its zingy flavours and wholesome Ingredient, you’ll be surprised how thoroughly a formerly bland zucchini can satisfy your tastebuds.

1 tablespoon extra virgin coconut oil

1 onion, chopped

1 teaspoon crushed garlic

2 teaspoons ground turmeric

½ teaspoon Celtic sea salt

pinch of freshly cracked black pepper

1 kg (2 lb 4 oz) zucchini (courgettes), trimmed and chopped

875 ml (30 fl oz/3½ cups) beef or chicken broth

grated zest of 1 lemon

2 tablespoons lemon juice

1 teaspoon apple cider vinegar

125 ml (4 fl oz/½ cup) additive-free coconut milk

Melt the oil in a medium saucepan over high heat. Add the onion and garlic, then cook, stirring frequently, for 3 minutes or until softened. Add the turmeric and seasoning, then cook, stirring constantly, for 30 seconds. Reduce the heat to medium and add the zucchini, then cook, stirring frequently, for 5–6 minutes or until the zucchini is beginning to soften.

Add the stock, zest, juice and vinegar and bring to the boil, then reduce the heat and simmer for 20 minutes or until the zucchini is very tender.

Remove from the heat and allow to cool a little, then purée in a food processor or blender. Return to the saucepan over low heat, then add the coconut milk and heat through before serving.