Zucchini Soup with Sweet Potato Scoops
Dinners + Mains

Zucchini Soup with Sweet Potato Scoops

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We have all felt the nourishment of warming winter soups, now experience the bountiful health associated with healing summer soups. They taste great and do a body good. For added therapeutic benefits, grate a little ginger on top before serving, or stir in a dash of turmeric.

Recipe from Paleo Leap

Zucchini Soup with Sweet Potato Scoops
Nutrition Info Print Recipe
  • Prep: 25 m
  • Cook: 35 m
  • Total: 1 h
  • Servings:


Zucchini Soup
  • 3 zucchinis grated
  • 2 tbsp ghee
  • 2 cups onion chopped
  • 2 cups chicken stock
  • 1 tsp nutmeg
  • 2 tsp mint finely chopped
  • 3 cups coconut milk
  • 1/2 tsp lemon juice
Sweet Potato Scoops
  • 2 medium sweet potatoes
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1 lime wedged


  1. Allow the grated zucchini to drain any excess water for approximately 20 minutes.
  2. In a large saucepan over medium-low heat, melt the ghee and sauté the onions. Continue cooking for 5 to 7 minutes, or until onions are translucent and tender.
  3. Add the stock and let simmer for 20 minutes.
  4. Add zucchini, nutmeg, and mint and allow to simmer for about 8 minutes. Then add the coconut milk with lemon juice. Continue to cook for 5 minutes longer and season with salt and pepper to taste.
  5. Puree if desired.
  6. For sweet potato scoops: Preheat oven to 400 F.
  7. Slice the sweet potatoes into 1/8” thick pieces.
  8. In a bowl, toss the potatoes in olive oil until evenly coated.
  9. Bake for 20 to 25 minutes or until crisp.
  10. Sprinkle with salt and drizzle with lime prior to serving.
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