Zucchini Arugula Soup {GAPS Summer Friendly}

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.

Enjoy!

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Zucchini Arugula Soup {GAPS Summer Friendly}

  • Author: Melanie Christner - Honest Body

Scale

Ingredients

  • 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

 

3 thoughts on “Zucchini Arugula Soup {GAPS Summer Friendly}”

  1. I says to add the garlic, zucchini, salt, and pepper in the instructions, but doesn’t say how much? Is this a typo?

    1. I went ahead and added 1 huge garlic clove and this soup is the best! I omitted the sour cream though, since I still can’t eat dairy yet. It doesn’t need it if you ask me. It’s still super creamy and divine! I will reduce the salt to about 1 tsp next time though since I didn’t add the sour cream. I will most definitely be making this again!!!

      1. Thanks for posting your results, April! I was going to reply that the amounts of garlic, salt, & pepper are to taste and it sounds like you’ve already done a great job of that 🙂

        Another non-dairy and extremely nutrient dense creamy addition could be a “pate” of blended chicken skin and other soft tissues of a cooked chicken, or bone marrow.

        Thank you,
        Melanie

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