Zucchini Ginger Soup with Croutons

For the zucchini ginger soup, cut the zucchini into small pieces, peel and slice the ginger.

Lightly fry the zucchini in 1 tsp coconut oil and deglaze with water. Stir in ginger and soup cubes and simmer for about 20 minutes.

Meanwhile, dice the bread roll and toast in coconut oil. Finely puree the zucchini ginger soup with a blender and serve with the croutons.

Preparation Tip:

Zucchini and ginger soup tastes delicious and warms in the colder season.

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