Zucchini Spinach Soup Recipe

If your looking for a Healthy Soup and still have some veggies from the garden - check out this Zucchini Spinach Soup, I plan on making tonight! I know my son will try it out...my daughter won't because of the color...

Ingredients:

½ cup ghee
2 cups onions, chopped
6 cups baby spinach
10 cups chopped, unpeeled zucchini
2 32oz boxes organic chicken broth
1 can coconut milk
Dash of nutmeg
Salt and pepper

Instructions:

HEAT a large soup pot over medium-high heat.
ADD ghee to pot and saute onions and spinach until onions are translucent and spinach is wilted. Add chopped zucchini to the pot and stir to combine. Season with salt and pepper.
POUR in chicken broth, enough to cover the zucchini (you will probably not use both full boxes).
INCREASE heat to high and bring ingredients to a boil. Cook for 10-15 minutes or until zucchini is very soft.
BLEND using an immersion blender, or transfer in batches to a normal blender and blend until smooth. As you blend, add more chicken broth as needed until you reach desired consistency.
REMOVE from heat and stir in 1 can of full fat coconut milk. Sprinkle in a dash of nutmeg, and taste for seasoning. Add more nutmeg, salt, and pepper if desired.

Note: I don’t use coconut milk very often, so I like to add it to the soup before freezing, using the full can at once. If you use coconut milk often and usually have it on hand, you can add it to the soup just before serving to avoid the risk of separation when freezing and reheating.

Freezing Instructions:

DIVIDE soup between freezer-safe plastic containers. I like to use a 2-cup size for each serving.
ALLOW to cool completely in refrigerator before moving to freezer for storage.

THAW in refrigerator overnight. HEAT in microwave or on the stove top, and serve!

By MariaMakes.com & Whole30.com!