~ 1 tablespoon coconut oil
~ ½ yellow or white onion, diced
~3 garlic cloves, minced
~1pound (approx. 2 large or 3 small) organic zucchini, sliced in rounds
~3 cups vegetable or chicken bone broth
~1/2 cup full fat coconut milk
~Celtic sea salt and pepper to taste
~Heat oil in a pot over medium heat. Add onions and garlic and cook until soft. Add zucchini and cook for a few minutes until softened. Add broth and bring to a boil.
~Reduce heat and simmer for 15-20 minutes. With emersion blender, blend until smooth. Add coconut milk and salt and pepper.
~Garnish with shredded zucchini or herbs