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9Ingredients
20Minutes
370Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 zucchini (large, or 4 small, chopped)
- 1/2 red onion (medium, chopped)
- 2 cloves garlic (minced)
- 2 Tbsp. olive oil
- 2 cups full fat coconut milk (canned organic)
- 1 cup vegetable stock
- 2 lemons
- 1 tsp. sea salt
- freshly ground black pepper (to taste)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories370Calories from Fat320 |
% DAILY VALUE |
Total Fat36g55% |
Saturated Fat26g130% |
Trans Fat |
Cholesterol |
Sodium850mg35% |
Potassium680mg19% |
Protein4g |
Calories from Fat320 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber6g24% |
Sugars8g |
Vitamin A8% |
Vitamin C110% |
Calcium8% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(7)
renee Paitakis 3 years ago
My lemons were jumbo size so I just used one. However my small issue was with the coconut milk. I have a coconut flavor not a fan of. I’ll use heavy cream next time. But I know what to make with all my super size zucchini’s in my garden. Thanks
enohar 3 years ago
excellent! I think the lemon gives a special touch to it! My boyfriend and I loved it :)
Kristine 4 years ago
I used 1 can of coconut milk (13.5 oz), juice of 1/2 large lemon and 1 can white kidney beans (15.5 oz) drained and rinsed. This was thinner that I expected, but I may have blended to long.
Angy T 6 years ago
This was good but could have been a lot less lemon. This was so lemony! Next time I'll be more cautious about strong ingredients and add it little by little. Overall it was very good! Pretty easy and fresh! I just got a lemon version of this soup.Lol