Vegan cream of zucchini soup
Lap it up, vegans: Creamy soups are not just for dairy eaters.
This is one of my all-time favorite soups, probably because zucchini combines the goodness and nutrients of a green vegetable with the softness and sweetness unique to winter squash. Take the time to choose small to medium squash, and reject any with bruises, nicks or soft ends. If you’re perusing your local grocery or farmer’s market and you find zucchinis covered with bristly, fine hairs, no worries – that’s a sign of freshness.
For an elegant presentation, set aside half a zucchini and shred a small mound over each bowl. Sprinkle with freshly ground black pepper.
- 2 large onions
- 2 cloves garlic, minced
- 8 green or yellow zucchini squash
- 1 tablespoon vegetable consommé
- 1 cup coconut milk
- 1 tablespoon dill
Dice onions. Heat oil in medium stock pot, and add onions and minced garlic. Sautee until golden.
Chop zucchini and add to pot. Cover with water. Cook 1-2 hours or until squash is softened.
Use immersion blender to puree soup. Add coconut milk and seasonings, stir and cook until heated through.