Silky Coconut Zucchini Soup (Dairy-Free & Vegan)

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Silky Coconut Zucchini Soup (Dairy-Free & Vegan)

Author: Lisa Zapatka

The creamy zucchini soup had a secret - coconut milk makes it silky, rich and completely irresistable!

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Ingredients

• 3 Tbs olive oil
• 6 cups zucchini, skin on, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups vegetable stock
• 1 tsp fine sea salt
• 1 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried Herbs De Provence
• 1 - 13.5oz can unsweetened coconut milk

Instructions

1. Heat the olive oil over medium heat
2. Add the onion and cook for 5 minutes
3. Add the garlic and cook for 1 minute
4. Add the zucchini, seasonings and vegetable broth. Simmer for about 15 minutes until zucchini is softened.
5. Remove from heat. Puree the soup with an immersion blender. Puree to your desired consistency. I like to leave mine not fully pureed giving a rustic texture.
6. Add the coconut milk and stir until fully combined. Adjust season if necessary.
7. You can serve it warm or cold to your liking.