Prep Time
10 minutes
Cooking Time
20 minutes
Yields
6-8 servings
Ingredients
1 Tbsp Olive Oil
1 Onion (Chopped)
1 tsp Crushed Garlic
1 tsp Dried Basil
1 tsp Dried Thyme
1/2 tsp dried rosemary
3-4 large zucchinis (5-6 medium), cut into chunks
3 cups low-sodium vegetable stock
1 14oz can coconut milk
Salt and Pepper to taste
For Serving (Optional):
Vegan Parmesan Cheese
Ground Black Pepper
Fresh Thyme
Directions
Add the olive oil, chopped onions, crushed garlic, dried basil, thyme and rosemary to a pot and sauté until the onions are softened.
Add in the sliced zucchini and toss with the onions and spices.
Add the vegetable stock and coconut milk.
Bring to the boil, reduce heat, cover the pot and simmer until the zucchinis are soft and cooked.
Blend up with an immersion blender if you have one or by transferring in stages to a blender jug and blending until smooth.
Add salt and pepper to taste.
Serve with some vegan parmesan, ground black pepper and fresh thyme if desired.