Creamy Zucchini & Kale Soup

Ingredients:

1 Tbsp Olive Oil

1 Yellow Onion, chopped

2 Cups Zucchini, roughly chopped

3 Cups Kale, washed thoroughly and stems removed

1 Tablespoon Garlic, minced

2 tsp Ground Coriander

2 tsp Thyme

1 tsp Onion Powder

1 tsp Garlic Powder

2 tsp Salt

4 Cups Vegetable Broth (I use homemade with no salt added)

2 Cups Coconut Milk

1 Tbsp Lemon Juice

1 tsp Lemon Zest

Directions:

1. Heat the oil in a soup pot over medium heat. When the oil is hot, add the onions and cook for about 6 minutes, until the onions are soft and translucent. 

2. Add the garlic, coriander, thyme, onion powder, garlic powder, and salt, then cook for 3 minutes, stirring often; being careful not to burn the garlic or spices.

3. Add the zucchini and vegetable broth, let the pot come to a boil, then reduce the heat to low and simmer for 6 to 9 minutes.

4. Add the kale leaves to the pot, and let them soften for about 3 minutes, then turn off the heat. Add the coconut milk, lemon juice and zest, and mix thoroughly.

5. Transfer the contents of the pot to a blender and blend until smooth (unless you have an extra large blender, you will need to do this in batches then combine them).

6. Serve with some cashew crema and toasted pepitas. Put the leftover soup in an air-tight container and store in the refrigerator for up to 5 days.