Description
Discover how to make a deliciously creamy zucchini soup that is perfect for any occasion. Learn this easy recipe and warm up with a bowl today!
Ingredients
- – 1 tbsp olive oil or vegetable oil (15 ml)
- – 2 garlic cloves, minced
- – 1 large onion, chopped (brown, yellow or white)
- – 1 kg (2 lb) zucchinis, cut into 1.5 cm (3/5″) slices, larger ones halved (Note 1)
- – 3 cups (750 ml) vegetable or chicken broth, preferably salt reduced
- – 1 cup (250 ml) water
- – 3/4 cup (185 ml) coconut cream (or light cream or add a good knob of butter instead) (Note 2)
- – 1 cup (250 ml) milk, any fat %, or more cream
- – Cream, for swirling
- – Finely shredded vegetarian parmesan
Instructions
- Warm up the oil in a large saucepan on medium-high heat. Toss in the minced garlic and chopped onions, cooking them for about 3 to 4 minutes until they achieve a light golden hue.
- Introduce the zucchini slices, broth, and water into the pot. Allow the mixture to reach a rolling boil, then cover it and lower the heat to medium. Optionally, skim off any brown foam that might appear on the top from time to time.
- Let the mixture simmer for 15 to 20 minutes until the zucchinis are thoroughly softened.
- Utilize an immersion blender to puree the mixture until it reaches a smooth consistency.
- Mix in the coconut cream and milk, adjusting the seasoning with salt and pepper according to your preference.
- Pour the soup into serving bowls, adding a swirl of cream on top if desired, a sprinkle of finely shredded parmesan, and an additional dash of pepper. Serve while hot or let it cool to room temperature.
Notes
- For a more luxurious taste, swap light cream for coconut cream or butter.
- Adjust soup thickness by adding extra milk or cream to suit your preference.
- Enhance the soup with a dollop of cream, finely grated vegetarian parmesan, and a sprinkle of pepper.