Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 4 medium zucchini, chopped
- 2 medium potatoes, peeled and chopped
- 4 cups vegetable broth
- 1/2 cup canned coconut milk
- Salt and black pepper, to taste
Instructions:
1 Heat the olive oil in a large pot over medium heat.
2 Add the onion and garlic and cook for 2-3 minutes, until the onion is soft and translucent.
3 Add the thyme, zucchini, and potatoes and cook for 5-6 minutes, stirring occasionally.
4 Add the vegetable broth and bring the soup to a boil. Reduce the heat to low and let the soup simmer for 15-20 minutes, or until the vegetables are tender.
5 Remove the soup from heat and let it cool slightly.
6 Using an immersion blender, puree the soup until smooth.
7 Stir in the coconut milk and season with salt and black pepper to taste.
8 Serve hot and enjoy!
This creamy zucchini soup is a delicious and nutritious way to enjoy the abundance of zucchini in the summer months. The addition of potatoes and coconut milk makes the soup silky and satisfying, while the thyme adds a subtle herbaceous note. Serve it with crusty bread or a salad for a complete meal.
