ZUCCHINI SOUP RECIPE - (3.5/5)

Zucchini Soup Recipe - (3.5/5) image

Provided by Peggie

Number Of Ingredients 14

For Serving (Optional):
1 tablespoon olive oil
1 onion, chopped
1 teaspoon crushed garlic
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
2.2 pounds (1kg) zucchinis, sliced *(roughly 3 to 4 large ones, 5 to 6 medium or 9 to 10 small.)
3 cups (720ml) vegetable stock
1 (14-ounce) (400ml) can *coconut cream
Salt and pepper to taste
Vegan parmesan cheese
Ground black pepper
Fresh Thyme

Steps:

Add the olive oil, chopped onions, crushed garlic, dried basil, thyme and rosemary to a pot 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 if you have one or by transferring in stages to a blender jug and blending until smooth. Add salt and pepper to taste. Serve with some vegan parmesan, ground black pepper and fresh thyme. NOTES: *This amount of zucchinis is 3-4 large ones, 5-6 medium or 9-10 small. They are also called courgettes in some parts of the world. *Coconut cream can be switched for coconut milk but I do recommend the full fat canned variety.