When it’s cold outside here in Colorado, my body craves nourishing zucchini soup. I am sensitive to dairy and it’s often difficult to find store-bought soups (even healthy ones) that are dairy-free. So, I decided to make my own! I used a base of chicken bone broth – which I did actually buy from Imperfect Foods – to make it extra nourishing. Actually now that I’m thinking about it, most of these ingredients were included in my last Imperfect Foods delivery. With the exception of the coconut cream which I bought from Amazon.
Anyway, I don’t think I’ll ever buy store-bought soup again since this recipe is SO easy. It’s also versatile because I can replace the zucchini with another squash that’s in season or even broccoli. I like my zucchini soup to have a kick, so I added some jalapeños but you can leave those out if you aren’t a fan of spice. I also used coconut cream instead of coconut milk to make it extra creamy.
I would recommend pairing this delicious soup with some kind of warm sandwich – like a ham and avocado on toasted bread!
I ended up freezing half of it so that I have soup on hand for the next cold day!