Creamy Zucchini Jalapeño Soup w Macadamia Oil ( Keto, Paleo, Vegetarian, Gluten-free)

This creamy healthy soup is the ultimate guilt free indulgence - pureed zucchini paired with macadamia oil create a rich texture. The slight kick from the jalapeño makes this absolutely craveable. 

Makes: 3 servings (8oz each)

INGREDIENTS

• 3 large zucchini, chopped 
• 2 clove garlic, minced
• 1/4 white onion, chopped
• 1 tbsp of macadamia oil 
• 1 parmesan rind
  
• 20oz of water
• Squeeze of fresh lemon juice
  
• Salt and freshly ground black pepper to taste

DIRECTIONS

1. Saute garlic & onion in macadamia oil until garlic becomes fragrant
2. Add in water and parmesan rind, increase heat & bring to a boil
3. Reduce heat to low and allow to simmer for 15 minutes 
4. Remove parmesan rind
5. Add zucchini and cook for 5 minutes until cooked through
6. Transfer everything to blender, add in salt & pepper along with a squirt of lemon juice and puree until smooth.

STORAGE

Store in airtight container and refrigerate after use. 

*TIME SAVING TIP 

Instead of water and parmesan rind to make a broth, replacing with stock of your choice and skip directly to step 5.