Creamy Zucchini Soup
Ingredients:
2 tablespoons extra virgin olive oil
1 red onion, diced
4 large zucchini, sliced
2 to 3 cups bone broth
Salt and red pepper flakes, to taste
Fresh lemon juice, for serving
Instructions:
Heat a soup pot over medium heat and add the olive oil. Add the diced onion and season with salt and red pepper flakes to taste. Sauté for 5 minutes until softened.
Add the sliced zucchini and cook until slightly browned on the edges, about 10 minutes.
Pour in the bone broth—just enough to cover the zucchini—and bring to a boil. Reduce heat and simmer for 20 minutes until the zucchini is tender.
Carefully transfer all ingredients to a high-powered blender and blend until smooth and creamy. Serve hot with a squeeze of fresh lemon juice.