Vegan Zucchini Soup
A delicious and creamy Vegan Zucchini Soup made with fresh ingredients and packed with flavor.
Equipment
- pot
- Immersion blender
Ingredients
- 1 Tablespoon Olive Oil
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 teaspoon Crushed Garlic
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Thyme
- ½ teaspoon Dried Rosemary
- 2.2 pounds Zucchinis, Sliced 3-4 large, 5-6 medium or 9-10 small zucchinis.
- 3 cups Vegetable Stock 720ml
- 14 ounces Canned Coconut Cream Unsweetened
- Salt to taste
- Pepper to taste
For Serving (Optional)
- Vegan Parmesan Cheese
- Ground Black Pepper
- Fresh Thyme
Instructions
- Add the olive oil, chopped onions, crushed garlic, dried basil, thyme and rosemary to a pot on medium heat and sauté until the onions are softened.
- Add in the sliced zucchini and toss with the onions and spices.
- Add the vegetable stock and coconut cream. Bring to the boil, reduce heat, cover the pot and simmer until the zucchinis are soft and cooked.
- Blend up with an immersion blender or by transferring in stages to a blender jug and blending until smooth.
- Add salt and pepper to taste.
- Serve with vegan parmesan, ground black pepper and fresh thyme.
Notes
This soup keeps well in the fridge for 3-4 days and can be reheated. It's also freezer friendly for up to 3 months.
Nutrition
Serving: 1servingCalories: 423kcalCarbohydrates: 20gProtein: 7gFat: 39gSaturated Fat: 31gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 731mgPotassium: 1026mgFiber: 5gSugar: 9gVitamin A: 887IUVitamin C: 50mgCalcium: 69mgIron: 4mg
Tried this recipe?Let us know how it was!