Silky Zucchini Basil Soup

Silky Zucchini Basil Soup

2 tsp. coconut oil, olive oil, or Kerrygold butter (I prefer Kerrygold here, of course)
1 large zucchini, roughly chopped
1 cup vegetable broth (Pacific is my favorite brand to use at home)
1/4 cup fresh basil leaves, loosely packed
1/4 cup fresh chives, torn and loosely packed
1 tsp. grass-fed gelatin (or use agar-agar for a vegan option)
1/4 – 1/2 tsp. sea salt
1/4 tsp. (or more, if you like it spicy) freshly ground pepper

 

In a small pot, over medium heat, sauté the zucchini in butter or oil until soft and golden.  
Add broth and simmer 3-5 minutes.  
Transfer to a high-speed blender and puree with the remaining ingredients. 

 

Serve immediately, topped with Roasted Watermelon Radishes, if so desired.