Description
Nourishing and flavourful zucchini soup made in no time!
Ingredients
- 800g zucchini (1.7lb) (about 4 small)*
- 1 large onion
- 1 tablespoon coconut oil
- 300ml vegetable broth (1 and 1/4 cup)
- salt and pepper to taste
Additional
- sour cream or vegan sour cream
- pumpkin seed oil
- parsley
Instructions
- Wash trim and cut the zucchinis, set aside. Peel the onion and cut into large pieces (you do not need to chop it finely as it will be pureed later anyway)
- Heat coconut oil in a large pot on high heat. Once it is hot add in the onions and sauté for about 2 min or until they become translucent. Then add in the zucchinis and stir. Next add in the water and vegetable stock and put a lid on the pot. Let the water come to a boil and then turn the heat down to low and let it simmer for about 25 min, until the zucchinis are soft.
- Transfer to a blender and puree until smooth. Garnish with sour cream, pumpkin seed oil and parsley if desired.
Notes
Store in airtight container in the fridge for up to 5 days.
*If your zucchinis have a thick skin peel them before adding to the soup.