Creamy, Dairy-Free Coconut Zucchini Soup

Servings: 3–4
Preparation Time: 45 minutes

Ingredients:

• 2 tablespoons Gold Label Virgin Coconut Oil
• 1/8 teaspoon ground black pepper
• 1 large garlic clove, chopped
• 1 medium onion, chopped
• 1 1/2 pounds zucchini, chopped
• salt to taste
• 1 1/2 cups vegetable stock or chicken broth*
• 1 tablespoon Coconut Cream Concentrate

Make Your Own Chicken Broth:

*Chicken broth is super simple to make. Follow the recipe here.

Directions:

Heat a saucepan on low-medium heat and add coconut oil. Once the oil is hot, add ground pepper, garlic, and onions. Stir immediately to avoid burning the pepper. Cook until the onion is soft, stirring intermittently. Add chopped zucchini and salt. Cover and cook until the zucchini is softened. Then add the vegetable stock or chicken broth. Let it simmer for 2 minutes.

Let it cool, then puree it using a blender until smooth.

Transfer to the saucepan again, add in the Coconut Cream Concentrate, and stir well. Warm it slightly. Season with pepper and serve.

Sheetal from Foster City, CA, won $50 for this recipe and photo! Submit your recipes here!

Coconut S’mores Bars

Servings: 12
Preparation Time: 20 minutes

Ingredients:

• 1/2 cup Coconut Cream Concentrate
• 1/2 cup coconut oil
• 1/2 cup cacao powder
• 1/4 cup maple syrup
• 1 cup natural marshmallows
• 1 cup organic graham crackers, broken into small pieces

Directions:

Heat and whisk Coconut Cream Concentrate, coconut oil, cacao powder, and maple syrup over low heat until just melted and thoroughly mixed. Allow to cool in the refrigerator until it thickens, about 10 minutes.

Stir in marshmallows and crackers. Pour into an oiled 8 x 8-inch pan and allow to set completely in the refrigerator until the mixture hardens, about one hour.

Cut into 12 equal pieces.

Kelly from Monterey, CA, won $50 for this recipe and photo! Submit your recipes here!

Italian Beef Soup

Servings: 6
Preparation Time: 30 minutes

Ingredients:

• 1/2 pound ground beef, bison or turkey
• 2 tablespoons coconut oil
• 1 cup carrots, diced
• 1 cup cabbage, diced
• 1 cup kale, chopped
• 1/2 cup celery, chopped
• 1/4 cup onion, diced
• 1/2 cup Brussels sprouts, chopped
• 2 teaspoons fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon basil
• 2–3 cups beef or bison stock

Directions:

In a large stock pot, add coconut oil and ground beef. Brown beef over medium heat.

Add in vegetables and spices and sauté for about 10 minutes. Add in stock and let simmer for about 20 minutes to soften vegetables.

Ladle into bowls and serve.

Slow Cooker Option:

Combine all ingredients in a slow cooker. Cook on high for about 4 hours or low for 7–8 hours.

Freezing Soup:

Prepare and cool soup. Divide soup into freezer safe containers. It freezes for up to 2 months. To eat: remove from freezer and reheat in saucepan.

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your recipes here!