The more and more I study and learn about food...the more confused I get. There are so many studies, different research to support each food theory, so many doctors, so many opinions. It's overwhelming and I'm driving myself crazy! So, I've chosen to listen to my body (I'm getting really good at it) and going back to basics: cook my own food, eat only whole foods, and simple! For #meatlessmonday I made this zucchini soup. Vegetarian, but not vegan. It's a HIT. Enjoy!
INGREDIENTS (Makes 2-4 servings)
5 cups chopped zucchini (almost 3 whole organic zucchini)
1/4 yellow onion, chopped
2 garlic cloves
1 teaspoon sea salt
1 tablespoon of Ghee
1 cup of coconut milk
black pepper to taste
Place the zucchini, yellow onion, ghee, and garlic in a saucepan for between 7-10 min. Remove from the heat. Transfer the mixture to your Vitamin style blender. Add the coconut milk and all the remaining ingredients. Blend until smooth. Enjoy hot or cold!
