Vegan Zucchini Soup
This vegan zucchini soup is ultra creamy, rich and delicious. It's also super simple to make with easy ingredients. Ready in 30 minutes.
Servings: 4
Calories: 423kcal
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 (1kg) Sliced
- 3 cups Vegetable Stock (720ml)
- 14 ounces Canned Coconut Cream (400ml) Unsweetened
- Salt and 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 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 vegan parmesan, ground black pepper and fresh thyme.
Notes
- Zucchinis - this amount of zucchinis is 3-4 large, 5-6 medium or 9-10 small. They are also called courgettes in some parts of the world.
- Coconut cream - can be switched for canned, full fat, unsweetened coconut milk.
- Leftovers - this soup keeps very well in the fridge for 3-4 days and can be reheated in the microwave or on the stove. It's also freezer friendly for up to 3 months.
Nutrition
Serving: 1Serve | Calories: 423kcal | Carbohydrates: 20g | Protein: 7g | Fat: 39g | Saturated Fat: 31g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 731mg | Potassium: 1026mg | Fiber: 5g | Sugar: 9g | Vitamin A: 887IU | Vitamin C: 50mg | Calcium: 69mg | Iron: 4mg