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Pureé Zucchini Soup

Apr 01,2020 | Yvette Rose

A combination of Joule Activated Ingredients makes this soup a great option for weight-loss and gut repair.
  • 2 small zucchini diced
  • 1 tomato diced with no seeds
  • 1 onion diced
  • 3 garlic cloves, diced
  • 1/4 fresh parsley chopped
  • 1 tablespoon coconut oil or olive oil
  • sea salt to taste
  • pinch of cayenne pepper
  • 4 cups vegetable broth (or any preferred broth)
  • 1/2 cup coconut milk
  • 1 tablespoon hulled hemp seeds for garnish


35 minutes


  • Trim, wash, and dice zucchini.
  • Peel and finely chop the onion and garlic.
  • Heal the oil in a skillet, and gently sauteé onion and garlic for around 3-minutes
  • Add the zucchini and tomato and fry for 5-minutes
  • Season to taste with salt and pepper.
  • Add the coconut milk and stock, cover and simmer for about 15 minutes over medium heat.
  • Dry-fry the pumpkin seeds in a nonstick skillet.
  • Puree the zucchini soup finely with a hand-held mixer or in a food processor, then rub it through a sieve.
  • Whip the cream, and gently fold into the soup.
  • Serve the soup and sprinkle with hulled hemp seed


  • Carbohydrates 22 g
  • Fats 37 g
  • Protein 27 g
  • Sugar 11 g