Vegan Zucchini Soup
This is the best vegan zucchini soup. It's so easy to make with coconut milk and turns out so creamy and delicious.
Servings: 6
Calories: 192kcal
Equipment
Ingredients
- 1 small white onion
- 2 cloves garlic
- 3 tablespoon coconut oil or avocado oil
- 1.5 lbs cut zucchini (6-7 cups)
- 1 teaspoon salt (or more to taste)
- 1 teaspoon dried basil (or more to taste)
- 1/2 teaspoon ground black pepper (or more to taste)
- 1/2 teaspoon dried thyme (or more to taste)
- 3 cups vegetable broth
- 1/2 cup coconut milk
- 1/2 cup raw cashews
Instructions
- In a large pot over low heat, melt the oil and add the onion and garlic and cook for a few minutes until the onion is translucent.
- Add the zucchini and continue cooking over low heat, stirring frequently, until the zucchini softens (~7-10 minutes).
- Add the vegetable broth, spices, coconut milk and cashews to the pot and simmer for 15 minutes.
- Turn off the heat and then using your immersion blender, blend the soup until smooth. Then enjoy!
Notes
- Store this soup in the fridge in an air tight container for up to 7 days.
- Feel free to swap the herbs in this soup to give it a different flavour.
- Nutritional values are an estimate and will vary depending on the exact ingredients used and your serving size.
- If you don't have an immersion blender you can transfer this soup to a blender and blend it in there instead.
Nutrition
Calories: 192kcal | Carbohydrates: 11g | Protein: 4g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 871mg | Potassium: 446mg | Fiber: 2g | Sugar: 5g | Vitamin A: 483IU | Vitamin C: 22mg | Calcium: 38mg | Iron: 2mg