ZUCCHINI SOUP

Whether you call it zucchini, courgette, summer squash, or marrow, this nutrient-rich vegetable has a fresh, mild flavor, and is incredibly versatile. Made with just a few ingredients, this naturally creamy satisfying soup is gluten-free, and dairy-free. Simple yet delicious, it makes a healthy meal option for any day of the week.

RECIPE CARD PDF

INGREDIENTS
1 tbsp/15 ml olive oil
1 large yellow onion, sliced or sweet Vidalia when available
2 lbs zucchini, halved lengthwise and sliced 1/4-inch thick
2 whole cloves garlic, peeled
Salt and ground pepper, to taste
3 cups/710 ml vegetable stock - reserve 1 cup/250 ml stock for the puree step
¼ cup/5 gr fresh basil leaves, torn (to taste)
1 tbsp/15 ml fresh thyme, chopped
1 can 15 oz/425 ml unsweetened full-fat coconut milk
Garnish with fresh thyme and flowering basil

Heat the olive oil in a large saucepan over low heat. Add the onions and garlic; sauté until soft.
Add the zucchini and cook until tender and lightly golden. Season with salt and pepper. Add
the stock 1/2 cup (125 ml) at a time, letting it reduce by half before adding more. Repeat until
the vegetables are tender and the flavors are concentrated. Stir in the thyme and basil, and
cook until wilted.

Carefully pour the hot soup into a blender. Add the reserved 1 cup (250 ml) stock and purée
until smooth and creamy. Add the coconut cream and pulse just until combined, being careful
not to overmix, as this can cause mixture to break. Return the soup to the saucepan and reheat
over low heat. Adjust the seasoning with salt and pepper, then serve hot, garnished with fresh
basil leaves and flowers.

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ZUCCHINI SOUP

healthy swops to adopt

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