Zucchini soup

In the broth (300 ml), boil zucchini or courgettes (400 g), onion (1 piece), and garlic (1 clove). Optionally, add grated ginger (1/2 tsp) and spices — turmeric (1/3 tsp) or rosemary (to taste). Cook over medium heat until soft.

Meanwhile, sauté slices of zucchini (100 g) in avocado oil (1 tbsp) or coconut oil (1 tbsp).

Blend the cooked vegetables with some of the broth until creamy. Adjust the amount of broth according to the desired thickness.

Serve the soup with the sautéed zucchini slices and fresh dill (2 tbsp). Drizzle with lime juice (1 tsp), drizzle with avocado oil (1 tsp), and sprinkle with your favorite spices.

You can add pieces of meat from the broth.