Creamy Zucchini and Sage Soup


  • 1 tablespoon coconut oil
  • 3 ribs celery, finely chopped
  • 2 medium zucchini
  • 10-12 radishes
  • 3/4 cup coconut milk, plus 1 1/2 Tbsp. coconut milk
  • 1 teaspoon dried sage
  • 1 teaspoon cayenne pepper
  • Fresh sage leaves, finely sliced, for garnish, optional


  1. Melt coconut oil in a large saucepan over medium heat. Add celery, zucchini, and radishes and fry for 5 minutes. Add broth and coconut milk; bring to a simmer over medium-high heat and cook, stirring occasionally, for 10 minutes. Add dried sage and cayenne and cook, stirring, for 3 minutes more.

  2. Let soup cool slightly; puree in a blender (then rewarm on stove), or serve it chunky. Garnish each bowl with finely sliced fresh sage leaves, if desired.

    Nutrition Information

  • Calories per serving: 301
  • Fat per serving: 28g
  • Cholesterol per serving: 0mg
  • Fiber per serving: 3g
  • Protein per serving: 5g
  • Carbohydrate per serving: 13g
  • Sodium per serving: 321mg
  • Iron per serving: 4mg
  • Calcium per serving: 82mg

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