Zucchini Basil Soup

This soup is like springtime in a bowl. It's very refreshing and flavorful. One of my favorite green soups.

Ingredients

1 yellow onion

1 clove minced garlic

3 celery stalks

2 zucchini

About 1 c fresh or frozen peas

Handful of fresh parsley, coarsely chopped (about 1/4 c or 30 g)

Handful of fresh basil, coarsely chopped (about 1/3 c or 40 g)

1/2 c water

1/2 c coconut milk

Juice of 1/2 a lemon

3 tblsp avocado oil

Salt to taste

Finely chopped fresh herbs for garnish

Good quality olive oil and extra lime juice for topping

Chop onion and add to dutch oven with avocado oil and cook over medium heat until onions are translucent and tender. Do not caramelize the onions as this will impact the color of the final soup. For a bright green soup avoid caramelizing the vegetables. Chop the celery and zucchini about a half inch dice and add to the onions along with the minced garlic. Defrost the peas in a microwave for a few minutes before adding to the mix. Cook until garlic is fragrant and vegetables brighten in color about 5 minutes. Then add the basil, parsley and peas. Stir to combine, cook about 3 more minutes and then remove from heat. Be careful not to overcook the vegetables at this stage as this will affect the final color of the soup. The zucchini should be fork tender. Let the vegetables cool slightly, then add the water and vegetable mix to a blender and blitz until smooth. Pour blended vegetable mix back into the dutch oven and heat on low. Then add the coconut milk, lemon juice and salt to taste. Stir until smooth and warmed through about 5 minutes. Taste and add additional salt and lime juice to your taste preference. Next serve immediately topped with a drizzle of good quality olive oil, lime juice and fresh basil. Is also excellent topped with freshly sliced avocado.