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Zucchini Soup with Sweet Potato Scoops

By Jason Fung, MD

Zucchini Soup with Sweet Potato Scoops

We have all felt the nourishment of warming winter soups, now experience the bountiful health associated with healing summer soups. They taste great and do a body good. For added therapeutic benefits, grate a little ginger on top before serving, or stir in a dash of turmeric. Recipe from Paleo Leap
Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Course Dinners + Mains, Light Meal
Cuisine American
Servings 4
Calories 636 kcal

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

Nutrition Facts
Zucchini Soup with Sweet Potato Scoops
Amount per Serving
Calories
636
% Daily Value*
Fat
 
49
g
75
%
Saturated Fat
 
38
g
238
%
Cholesterol
 
23
mg
8
%
Sodium
 
562
mg
24
%
Potassium
 
1397
mg
40
%
Carbohydrates
 
46
g
15
%
Fiber
 
7
g
29
%
Sugar
 
14
g
16
%
Protein
 
11
g
22
%
Vitamin A
 
16325
IU
327
%
Vitamin C
 
42
mg
51
%
Calcium
 
115
mg
12
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains, Light Meal
Tried this recipe?Let us know how it was!
Jason Fung, MD

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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