Prep
20 min
Total
22 min
INGREDIENTS
- 2 medium zucchini shredded
- 1 small onion diced
- 2 cloves garlic minced
- 2 tbsp coconut oil
- 1 ½ cups vegetable broth
- ½ cup coconut milk
- ¼ cup tahini
- 1 tbsp fresh basil chopped
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp squeeze fresh lemon juice
- ½ tsp salt
- ¼ tsp pepper
METHOD
- In a large saucepan, heat coconut oil over medium high heat. When the saucepan is hot add zucchini, onion and garlic and cook for 5 minutes or until onions are translucent. Add broth and bring to a boil. Reduce heat, cover and simmer for 15 minutes.
- Remove from heat and cool. Using an immersion blender, blend until smooth.
- Add in remaining ingredients and bring it to a boil. Reduce heat and simmer uncovered for 2 minutes or until heated.
- Garnish with a drizzle of coconut milk and a sprinkle of nutmeg if desired.
