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Vegan Creamy Zucchini Soup
Ingredients
- tablespoon coconut oil
- 1/2 onion, diced
- 3 cloves garlic, minced
- 2 large zucchini, (over 1 pound), quartered and thinly sliced
- 3 cups vegetable stock
- 1/2 cup coconut milk
- fresh herbs to garnish (scallions)
- Instructions
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Directions
- Heat oil in a pot over medium heat and add onions and garlic. Cook for a few minutes until soft.
- Add zucchini and cook for a few minutes until softened.
- Add vegetable stock and salt to taste. Bring to a boil, reduce heat and simmer for 15-20 minutes.
- Remove from heat and in batch blend in a blender or with an immersion blender.
- Return soup to the pot and add coconut milk. Bring to a boil and remove from heat.
- Serve garnished with fresh herbs (optional)
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