Creamy Vegan Zucchini Soup

Large pot or Dutch oven; Immersion blender (or regular blender/food processor)

10 minutes

30 minutes

Vegan

vegan, zucchini, soup, creamy, easy

Main Course

Simmering

Vegan

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1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

2 medium zucchinis, diced

2 cups vegetable broth

1/2 teaspoon dried thyme

Salt and pepper to taste

1/4 cup coconut cream or full fat coconut milk

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

Add the zucchini and cook for another 3 minutes.

Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for 10 minutes or until the zucchini is tender.

Remove from heat and stir in the thyme, salt, pepper, and coconut cream or milk. Use an immersion blender to blend until smooth. Alternatively you can transfer the soup to a blender or food processor and blend until smooth before returning it to the pot.

Calories – 250; Fat – 8g; Carbohydrates – 33g; Protein – 6g; Fiber – 5g

This vegan Creamy Zucchini Soup is an easy way to enjoy summer squash! It’s full of flavor with just a few simple ingredients like onion, garlic, zucchini, vegetable broth, thyme, salt & pepper and coconut cream or milk for added creaminess! It’s ready in just 30 minutes!

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