Zucchini Soup

This Paleo Moroccan Zucchini Soup is a vibrant and flavorful dish that combines the freshness of zucchini with aromatic spices, creating a warm and comforting experience. Perfect for a light meal or appetizer, it's rich in nutrients and easy to prepare.

Ingredients

• Zucchini - 2 medium (about 400g)
• Onion - 1 small (about 100g)
• Garlic - 2 cloves
• Carrot - 1 medium (about 70g)
• Coconut oil - 1 tablespoon (15ml)
• Vegetable broth - 500ml
• Ground cumin - 1 teaspoon (2g)
• Ground coriander - 1 teaspoon (2g)
• Paprika - 1/2 teaspoon (1g)
• Salt - to taste
• Black pepper - to taste
• Fresh coriander (cilantro) - for garnish

Steps

1. Heat the coconut oil in a large pot over medium heat.
2. Chop the onion, garlic, and carrot, and add them to the pot. Sauté for about 5 minutes until the onion becomes translucent.
3. While the onion mixture is cooking, chop the zucchini into small cubes.
4. Add the chopped zucchini to the pot along with the ground cumin, ground coriander, paprika, salt, and black pepper. Stir well to combine.
5. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the zucchini is tender.
6. Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender.
7. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh coriander.

Nutrition

• Calories: 120
• Protein: 3 g
• Carbs: 18 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 4 g
• Unsaturated Fat: 1 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins from zucchini and carrot.
• Low in calories, making it a great option for weight management.

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