Zucchini and Basil Soup with Coconut Milk

The color of this soup looks unappealing, but it really is good. 

I had so much zucchini, onions and basil from my garden I had to do something with them before it all went to waste. 

Zucchini and Basil Soup with Coconut Milk

1/4 cup of olive oil (I used Tuscan flavored)

3/4 cup diced onions

2 cloves of garlic

1 jalopeno pepper diced (optional)

2 Lbs diced zucchini

1 tsp salt

2 cups water ( I used organic chicken broth, you can used vegetable broth if vegetarian)

1/3 cup packed basil leaves

1/4 c - 1/2 cup coconut milk

Add oil to a pan, sauté onions, garlic and jalopeno until soft.

Add zucchini and salt to the onions, garlic and jalopenos.

saute for 5 minutes.

Add 2 cups of water/broth

cook for 15 minutes until veggies soft.

Let cool and add to a blender and add the basil leaves. 

Add 1/4 cup of coconut to start with. Add more to get the right consistency of soup.

Put the blended soup through a strainer. 

Enjoy.

PRINTABLE RECIPE