Creamy Zucchini Soup Recipe
This zucchini soup is light, fresh, and full of flavor! Zucchini is pureed with potatoes to give it a nice thick texture! It has a touch of coconut milk for the perfect vegan soup!
Servings: 4 servings
Equipment
Ingredients
- 4-5 medium zucchinis chopped
- 1/2 medium onion chopped
- 1 medium gold potato peeled and chopped
- 2 garlic cloves
- 1 Tablespoon dried oregano
- 1 teaspoon salt or to taste
- 1/2 teaspoon ground black pepper or to taste
- 4 cups vegetable broth
- 8 ounces canned coconut milk
Instructions
- In a 4-quart heavy pot, add the chopped zucchini, onion, potatoes, and garlic.4-5 medium zucchinis, 1/2 medium onion, 1 medium gold potato, 2 garlic cloves
- Add the oregano, salt, pepper, and broth, stirring to combine.1 Tablespoon dried oregano, 1 teaspoon salt or to taste, 1/2 teaspoon ground black pepper or to taste, 4 cups vegetable broth
- Bring the mixture to a boil over high heat.
- Reduce the heat to medium or medium-low, cover, and cook for 20-25 minutes or until the vegetables are tender.
- Using an immersion blender, blend the ingredients until smooth. Alternatively, transfer the soup to a high-speed blender, and pulse until smooth. Be careful blending hot liquids in a blender!
- Add the coconut milk, stirring until it’s well incorporated and the soup is creamy.8 ounces canned coconut milk
- Divide the zucchini soup into bowls, garnish with croutons and parsley, and enjoy warm!
- Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Video
Nutrition
Serving: 1serving | Calories: 220kcal | Carbohydrates: 22g | Protein: 5g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 1549mg | Potassium: 885mg | Fiber: 5g | Sugar: 10g | Vitamin A: 916IU | Vitamin C: 47mg | Calcium: 73mg | Iron: 3mg