Tomato soup and zucchini cakes

INGREDIENTS

• Tomato Soup:
• 5 large tomatoes, roughly chopped
• 1 large white onion, roughly chopped
• 2 carrots, roughly chopped
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 3 cups chicken stock
• ¼ cup fresh basil, chopped
• ¼ cup coconut milk
• 2 tbsp cooking fat
• Sea salt and freshly ground black pepper

• Zucchini Cakes:
• 2 medium zucchini
• 1 tsp salt
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 egg
• ½ cup almond flour (optional)
• ⅛ tsp baking soda
• ½ tsp lemon juice
• Coconut oil or ghee
• Cheese cloth