This vegan zucchini soup is ready in less than 30 minutes and requires less than 10 ingredients. It’s delicious served hot or cold and a great way to use up summer’s abundance of fresh garden zucchini!
About 2 ½pounds (1.13 kilos)zucchiniquartered and chopped into pieces about ½ inch (1.25 cm) thick
2cups (240 ml)vegetable stock
1teaspoondried thyme or tarragoncan sub your favourite herb
¾cup (175 ml)coconut milk
1 ½teaspoonssaltor to taste
Instructions
Heat the oil in a large pot over medium heat. Add the onion and sautee until soft and transparent - about 3 - 4 minutes, then add the garlic and sautee until fragrant - about 30 seconds more.
Add the zucchini and allow to sweat, stirring occasionally, until beginning to soften - about 5 minutes.
Add the vegetable stock and herb of your choice. Bring to a boil then reduce the heat to a simmer and cook until the zucchini is totally softened - about 15 minutes.
Remove the pot from the heat and blend the soup either with an immersion blender or by transferring it to an upright blender, taking care to leave the lid ajar to allow steam to escape.