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.