Zucchini Soup with Fresh Tarragon
Serves: Serves 4
  • 4 large zucchini, diced
  • 2 T. coconut oil
  • 1 small shallot, diced
  • Sea salt and pepper, to taste
  • 3 cups chicken broth (or bone broth for more flavor)
  • 1 T. hemp seeds
  • 1 tsp. finely chopped fresh tarragon
  • Fresh basil leaves
  • Fresh lemon zest
  1. Cook zucchini in a large skillet over medium heat with the coconut oil, shallot, sea salt and pepper, until very tender, about 10-15 minutes.
  2. Add the chicken broth and continue to cook another 5 minutes, or until the soup is warm throughout.
  3. Remove from the heat, transfer to a food processor and puree until smooth. Divide into serving bowls and serve warm with the hemp seeds, tarragon, basil and lemon zest for garnish.
Recipe by Be Well at https://www.bewell.com/blog/zucchini-soup-with-fresh-tarragon/