Coconut Zucchini Soup with Lemon
A hydrating, anti-inflammatory soup that supports digestion and energy levels during Whole30 transitions. This Mediterranean soup recipe (anti-inflammatory), ready in about 27 minutes, pairs coconut water, zucchini, and lemon for a weeknight-friendly dinner. Each serving lands at about 110 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup coconut water
- 1 medium zucchini, diced
- 1 lemon, juiced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Heat 1 tbsp olive oil in a medium pot over medium heat. Add 2 minced garlic cloves and sauté for 60 seconds until fragrant but not browned.
- Step 2: Add 1 medium diced zucchini and 1 cup coconut water to the pot. Bring to a gentle simmer and cook for 12 minutes until zucchini is tender.
- Step 3: Remove from heat. Stir in 1 lemon, juiced, 1/4 tsp sea salt, and 1/8 tsp black pepper. Blend with an immersion blender until smooth, about 1 minute.
