Vegan Zucchini Soup

Ingredients

• 1 Tablespoon Olive Oil
• 1 Medium Onion (White, Yellow or Brown, Chopped)
• 1 teaspoon Crushed Garlic
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Thyme
• 1/2 teaspoon Dried Rosemary
• 2.2 pounds Zucchinis ((1kg) Sliced)
• 3 cups Vegetable Stock ((720ml))
• 14 ounces Canned Coconut Cream ((400ml) Unsweetened)
• Salt and Pepper to taste
• Vegan Parmesan Cheese
• Ground Black Pepper
• Fresh Thyme

Instructions

1. 1

   Add the olive oil, chopped onions, crushed garlic, dried basil, thyme and rosemary to a pot on medium heat and sauté until the onions are softened.

2. 2

   Add in the sliced zucchini and toss with the onions and spices.

3. 3

   Add the vegetable stock and coconut cream. Bring to the boil, reduce heat, cover the pot and simmer until the zucchinis are soft and cooked.

4. 4

   Blend up with an immersion blender if you have one or by transferring in stages to a blender jug and blending until smooth.

5. 5

   Add salt and pepper to taste.

6. 6

   Serve with vegan parmesan, ground black pepper and fresh thyme.