The star ingredient oregano has antibacterial actions that help keep your immune system strong and adding some pumpkin seeds at the end as a garnish will give you a zinc boost helping with the development of healthy immune cells.

Keep strong this winter and enjoy nourishing healthy soups like this.

INGREDIENTS:

• 3 tablespoons of coconut oil
  2 medium onions, finely chopped
• 1 kg of zucchini, sliced
• 4 cups of vegetable broth
• 6 tablespoons of finely chopped fresh oregano or 6 teaspoons of dried oregano.
  (4 tablespoons for blending and 2 tablespoons for blending at the end).
• 1/4 teaspoon freshly ground pepper
• 1 cup of coconut milk.
• Garnish (Freshly ground black pepper, oregano and pumpkin seeds).

DIRECTIONS:

1. In a large saucepan, heat coconut oil. Add onion and sauté over low heat for a few minutes, stirring occasionally. Add zucchini and continue cooking over low heat for a few minutes.
2. Add vegetable stock, freshly ground pepper, 4 tablespoons of oregano and bring to simmer. Cover and cook for 30 minutes.
3. In the last 5 minutes add the coconut milk.
4. Return to saucepan to heat up again.
5. Add the last 2 tablespoons of oregano and soup mixture to blender and blend to a smooth consistency.
6. Serve into bowls and garnish with oregano, pumpkin seeds and black pepper.