Soup may not be the first thing that comes to mind on warm spring days, but this refreshing summer squash soup hits the happy spot when sipped on cooler spring nights out on the porch. Low in calories and packed with vitamin C and weight-wilting fiber, this soup gets it’s naturally creamy texture and pleasing, citrusy taste from nothing but a small handful of light, raw, vegan ingredients.
2 lbs green zucchini, chopped
3 stalks celery, chopped
1 sweet onion, chopped
Fresh juice of 1 lime
6 cups vegetable broth
1 bunch fresh cilantro, chopped, plus extra for garnish
Sea salt and cracked black pepper, to taste
2 Tbsp. unrefined coconut oil
In a sauce pan, heat the coconut oil and sauté the onion for 4 minutes, stirring often. Add in the celery, continue to stir for another 2 minutes. Add in the zucchini and vegetable broth. Cover and simmer for 15 – 20 minutes, until the zucchini is tender. Turn off the heat, stir in the cilantro, salt and pepper, and leave the soup uncovered to cool. Once cool, squeeze in the lime juice and puree the soup with a hand immersion blender. Ladle into bowls and garnish each bowl with a sprig of fresh cilantro.