Name: Cheesy Keto Zucchini Soup Recipe [Dairy-Free]
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 Tablespoons (30 ml) of coconut oil; 1 medium onion (110 g), peeled and chopped; 3 zucchinis (360 g), cut into chunks; 2 cups (480 ml) of bone broth; 1 Tablespoon (8 g) of nutritional yeast; Dash of freshly ground black pepper; 1 Tablespoon (15 ml) of coconut cream, for garnish; 1 Tablespoon parsley, chopped, for garnish

Ingredients

2 Tablespoons (30 ml) of coconut oil
1 medium onion (110 g), peeled and chopped
3 zucchinis (360 g), cut into chunks
2 cups (480 ml) of bone broth
1 Tablespoon (8 g) of nutritional yeast
Dash of freshly ground black pepper
1 Tablespoon (15 ml) of coconut cream, for garnish
1 Tablespoon parsley, chopped, for garnish

Instructions

Over medium heat, melt the coconut oil in a large pan. Add the onions and cook until soft.
Add the zucchinis and bone broth and reduce to a simmer. Partially cover the pan with a lid and cook until the zucchinis have completely cooked through. They should slide effortlessly off a fork when pierced.
Stir in the nutritional yeast and remove the pan from the heat.
Use a hand blender or food processor to blitz the mixture to a fine soup puree.
Season with freshly ground black pepper and serve garnished with a decorative drizzle of coconut cream and chopped parsley.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 4 g

Nutrition

Calories: 108
Sugar: 3 g
Fat: 8 g
Carbohydrates: 6 g
Fiber: 2 g
Protein: 2 g