Zucchini Soup
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!
Ingredients
- 4-5 medium zucchini
- 1 medium gold potato
- 1/2 medium onion
- 2 garlic cloves
- 1 tbsp oregano
- 1 tsp salt (to taste)
- 1/2 tsp ground black pepper (to taste)
- 4 cups vegetable broth
- 8 oz canned coconut milk
Instructions
- Chop zucchini, and onions.
- Peel and chop the potato.
- In a 4 qt heavy pot add zucchini, onions, and potatoes.
- Peel garlic and add to the same pot.
- Top vegetables with oregano, salt, pepper, and vegetable broth.
- Bring to a boil, reduce the heat to medium-medium low, cover and cook for 20-25 minutes.
- Using an immersion blender, blend until smooth. Or you can transfer to a blender. (Be careful when blending hot liquids in a blender!)
- Add coconut milk and stir until nice and creamy.
- Garnish with croutons and parsley.
Tried this recipe?Let us know how it was!