Description
Creamy Vegan Zucchini Soup made with zucchini, onion, garlic, vegetable broth, and coconut milk. Ready in 30 minutes and perfect for a healthy meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 large zucchini, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 cups vegetable stock
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 cup full-fat coconut milk
- Olive oil for garnish
- Fresh parsley for garnish
Instructions
- Heat olive oil in a medium pot over medium heat.
- Cook onion and garlic for 2 minutes until softened.
- Add zucchini, salt, pepper, and thyme and cook for 1 minute.
- Pour in vegetable stock and bring to a boil.
- Reduce heat and simmer for 15 minutes until zucchini is tender.
- Blend until smooth using an immersion blender or countertop blender.
- Stir in coconut milk until fully combined.
- Adjust seasoning and serve warm with garnish.
Notes
- Use basil instead of thyme if preferred.
- For a thinner soup add extra vegetable broth.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 185
- Sugar: 6
- Sodium: 620
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 3
- Cholesterol: 0