Are you trying to include the gut healing properties of stock and broth this summer, but don’t want to eat hot soups?
This simple summer soup can be served both hot…or chilled, for those who are melting already and not wanting to eat any warming foods.
It’s also another efficient way to use some of the zucchini abundance that inevitably comes your way in the summertime. I can attest to its likeability – all of my family of six (except one!) loved it and went back for more.
- 3 Tbls butter (you can substitute coconut oil or ghee)
- 1 small onion – chopped
- 2 med/large zucchini – chopped (approx. 1 1/4 lbs.)
- 1 1/2 tsp salt
- 1/4 tsp ground white pepper
- 3 cups chicken stock
- 1 sprig fresh thyme
- 1 cup packed arugula
- 1 cup sour cream (24 hr cultured for GAPS)
- Extra sour cream for adding as a garnish
- Melt the butter in a medium pot, over medium-high heat
- Add the onions and saute for about 3 minutes, stirring occasionally
- Add the garlic, zucchini, salt, and pepper, and saute until zucchini is tender
- Add the chicken stock and thyme and bring to a boil
- Reduce heat to a simmer, and let it simmer for 15 minutes (stir occasionally)
- Add the arugula and simmer for about 5 more minutes
- Remove from the stove and take out the thyme sprig
- Puree the soup with a hand held immersion blender (alternatively can be done in a blender in batches)
- Stir in the sour cream and check seasonings
- If you are serving hot, it is finished
- If chilling, let it cool then refrigerate for at least 4 – 6 hours