Zucchini Soup with Sweet Potato Scoops
Ingredients
Zucchini Soup
- 3 zucchinis grated
- 2 tbsp ghee
- 2 cups onion chopped
- 2 cups chicken stock
- 1 tsp nutmeg
- 2 tsp mint finely chopped
- 3 cups coconut milk
- 1/2 tsp lemon juice
Sweet Potato Scoops
- 2 medium sweet potatoes
- 1 tbsp olive oil
- 1/2 tsp salt
- 1 lime wedged
Instructions
- Allow the grated zucchini to drain any excess water for approximately 20 minutes.
- In a large saucepan over medium-low heat, melt the ghee and sauté the onions. Continue cooking for 5 to 7 minutes, or until onions are translucent and tender.
- Add the stock and let simmer for 20 minutes.
- Add zucchini, nutmeg, and mint and allow to simmer for about 8 minutes. Then add the coconut milk with lemon juice. Continue to cook for 5 minutes longer and season with salt and pepper to taste.
- Puree if desired.
- For sweet potato scoops: Preheat oven to 400 F.
- Slice the sweet potatoes into 1/8” thick pieces.
- In a bowl, toss the potatoes in olive oil until evenly coated.
- Bake for 20 to 25 minutes or until crisp.
- Sprinkle with salt and drizzle with lime prior to serving.
Nutrition
By Jason Fung, MD
Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.
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