1. Prepare Veggies

   Prepare ingredients reserving zucchini peels.

   • 7 , peeled, diced Zucchini
   • 1 , diced Yellow Onion
   • 7 , peeled Garlic Cloves
2. Simmer Soup

   In a medium to large pot, sauté onion, garlic and oregano in oil over medium heat for 5 minutes. Add the zucchini and sauté for 4 minutes. Add the vegetable stock and simmer for 15 minutes or until zucchini is fork tender. Add reserved zucchini peels. Stir to combine.

   • 2 Tbsp Extra Virgin Olive Oil
   • 6 sprigs , leaves and tender stems Oregano
   • 4 1/2 cups Vegetable Stock
3. Prepare Thai Peanut Sauce

   Place all ingredients into a bowl. Whisk together well until smooth and combined.

   • 1/2 , juiced Lime
   • 1/3 cup Unsweetened Smooth Peanut Butter
   • 2 Tbsp Canned Coconut Milk
   • 1 Tbsp Water
   • 1 Tbsp Soy Sauce
   • 3/4 tsp Fish Sauce
   • 3/4 tsp Sriracha Sauce
   • 1/4 tsp Ground Garlic
   • 3/4 tsp , grated Ginger
   • 1 Tbsp , stems removed, chopped Fresh Cilantro Leaf
4. Purée

   Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

   • 1 pinch Kosher Salt
5. Serve

   Ladle soup into bowls and serve with topping. Garnish with oregano, freshly cracked black pepper & olive oil, if desired.

   • 1 sprig , 4 leaves per bowl Oregano
   • 1 pinch Black Pepper

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	Amount per serving	Daily value percentage
Calories	390 kcal
Total Fat	23 g	29%
Total Saturated Fat	6 g	29%
Unsaturated Fat	17 g
Low Cholesterol	10 mg	3%
Low Sodium	850 mg	35%
Total Carbohydrate	34 g	12%
Fiber Total Dietary	7 g	25%
Sugars Total	17 g
Protein	17 g	34%
Good Source: Vitamin C	70 mg	80%

Load More

	Amount per serving	Daily value percentage
Calcium Ca	153 mg	10%
Iron Fe	4 mg	25%
Potassium K	1460 mg	30%
Vitamin E	4 mg	30%
B-Vitamins
Thiamin	0.3 mg	25%
Riboflavin	0.6 mg	50%
Niacin	9 mg	60%
Pantothenic Acid	1.1 mg	20%
Vitamin B-6	1 mg	60%
Folate (B9)	131 µg	35%

By Innit Culinary Team