Ingredients
3 medium zucchinis, chopped
1 onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
4 cups vegetable broth
1/2 cup cream or coconut milk
Salt and pepper, to taste
1 tablespoon fresh parsley, chopped
Instructions
-
Heat olive oil in a large pot over medium heat.
-
Sauté onion and garlic for 3 minutes, until softened.
-
Add chopped zucchini and pour in vegetable broth. Bring to a boil.
-
Reduce heat and simmer for 15 minutes, or until zucchini is tender.
-
Use an immersion blender (or regular blender in batches) to puree the soup until smooth.
-
Return to the pot, stir in cream or coconut milk, and simmer for 2–3 minutes.
-
Season with salt and pepper to taste.
-
Garnish with fresh parsley and serve warm.
Notes
-
Vegan-Friendly: Use coconut milk or another plant-based cream.
-
Flavor Additions: Try fresh basil, dill, or a sprinkle of parmesan.
-
Texture Tip: For a heartier soup, leave some zucchini chunks before blending.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop, Blended
- Cuisine: Healthy, Vegetarian
- Diet: Vegetarian
