Zucchini Soup

1 Medium onion
1/2 cup organic or raw butter
1 1/2 lbs of zucchini (approximately 3 large) chopped
2 1/2 cups of organic chicken broth*
1/2 teaspoon nutmeg
1 teaspoon basil
salt and pepper to taste
Garlic powder to taste (optional)
1 cup organic whole fat heavy cream (optional)

Melt butter and sauté onion until limp.
Add zucchini for a few minutes and then add broth and spices.
Simmer covered for 15 minutes. Add cream and slowly remove from heat.
Puree mixture in 2-3 batches in blender.
Taste to adjust spices (can add more nutmeg and salt and pepper to taste) Serve hot or cold!

*Can also use Vegetable Broth

(recipe courtesy of Jodi Symons)

About the author

cnp4you@gmail.com Tracy is a Registered and Licensed Dietitian in the South Florida area. She is the lead consultant and President of tmihealth. Tracy works with clients in her Wellington office and nation-wide via phone and skype consultation options with programs specializing in Nutrition and Detoxification. You can also find her on Facebook and Google+