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Zucchini Arugula Soup {GAPS Summer Friendly}

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  • Author: Melanie Christner - Honest Body

Ingredients

Scale
  • 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

Instructions

  1. Melt the butter in a medium pot, over medium-high heat
  2. Add the onions and saute for about 3 minutes, stirring occasionally
  3. Add the garlic, zucchini, salt, and pepper, and saute until zucchini is tender
  4. Add the chicken stock and thyme and bring to a boil
  5. Reduce heat to a simmer, and let it simmer for 15 minutes (stir occasionally)
  6. Add the arugula and simmer for about 5 more minutes
  7. Remove from the stove and take out the thyme sprig
  8. Puree the soup with a hand held immersion blender (alternatively can be done in a blender in batches)
  9. Stir in the sour cream and check seasonings
  10. If you are serving hot, it is finished
  11. If chilling, let it cool then refrigerate for at least 4 – 6 hours

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