Cooked, puréed zucchini adds rich, creamy body to this easy, summery soup.

　　

Ingredients

2 servings

　　1 tablespoon avocado oil

　　1 onion, finely chopped

　　2 zucchinis, chopped

　　2 cups Gut-Healing Bone Broth

　　1/4 cup basil leaves

　　1 clove garlic, minced

　　Fine sea salt and freshly ground black pepper, to taste

　　1/4 cup extra virgin olive oil

　　

Step 1

In a saucepan, heat the oil and onion over medium-high heat. When hot, add the zucchini and sauté until the vegetables are soft. Set aside and let cool for 5 minutes.

　　

Step 2

Place the zucchini and onion, bone broth, basil, garlic, salt, and pepper in a food processor. Blend until combined. Add the olive oil and pulse until combined. Return the soup to the saucepan and reheat. Divide soup between two bowls and serve.

　　From The Autoimmune Solution Cookbook: Over 150 Delicious Recipes to Prevent and Reverse the Full Spectrum of Inflammatory Symptoms and Diseases © 2018 by Amy Myers, MD. Published by HarperOne, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.