Indulge in the richness of this extra creamy zucchini soup, a delightful blend of fresh zucchinis, aromatic herbs, and velvety coconut milk. A perfect way to go green and savor a comforting bowl of goodness.
Ingredients:
- 4 medium-sized zucchinis, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions:
In a large pot, heat olive oil over medium heat
Add chopped onions and garlic, saut until fragrant
Add diced zucchinis and cook for 5 minutes until slightly softened
Pour in vegetable broth, coconut milk, and dried thyme
Bring to a simmer
Cover and let it simmer for 20 minutes until zucchinis are tender
Use an immersion blender to puree the soup until smooth
Season with salt and pepper to taste
Serve hot, garnished with fresh basil leaves
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