Vegan Zucchini Soup
Creamy, flavorful and comforting, Vegan Zucchini Soup is ready to enjoy in just 30 minutes. It's super easy to make with onion, garlic, zucchini, potato, coconut cream and fresh rosemary. A healthy, delicious lunch or dinner option that’s sure to become a staple in your house!
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion diced
- 2 cloves garlic minced
- 1 teaspoon fresh rosemary minced
- 3 large zucchini chopped (about 4 cups)
- 1 large yukon gold potato peeled and chopped (about 1 cup)
- 3 cups vegetable stock
- 1 dried bay leaf
- 1 5.3 ounce can unsweetened coconut cream, well stirred
Instructions
- Heat a large pot or dutch oven over medium heat. Add the olive oil and onion, and sauté until the onion is soft and translucent - about 5 minutes.
- Add the garlic and rosemary and cook for an additional minute.
- Next add the zucchini, potato, vegetable stock, and bay leaf. Bring the soup to a boil and cook for 10-12 minutes or until the potato and zucchini are fork tender.
- Remove the bay leaf and add the coconut cream. Use an immersion blender (or a high speed blender) to puree the soup until it is your desired texture. I like my soup pretty smooth so I puree it on medium speed for 1-2 minutes.
- Season the soup with salt and pepper to taste. Serve warm or store the soup in an airtight container in the fridge for up to two days.
Notes
To create the swirl on top, I used plain, unsweetened coconut yogurt diluted with oat milk until pourable, but that is completely optional!
