Vegan zucchini soup – easy and creamy

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a healthy tv-dinner

If you like to use products that are in season, you should really make zucchini soup this time of year. At least at my parents kitchen garden the amount and size of the zucchinis is impressive. And with the temperatures were having (in The Netherlands) soup is a great dish.

My parents live in Belgium and we stayed over for two nights. When we arrived my mother just returned from their small kitchen garden. At the kitchen table were lying about eight huge zucchinis (unfortunately I forgot to take a picture). And that’s after she gave a few away to a friend earlier.
Just before we would leave to go home I went along with my mother to take a look at this kitchen garden. And there were two more gigantic zucchinis.
We were going home with a lot of zucchinis!

When we arrived at home, we didn’t feel like doing any cooking anymore. But still I decided to make an easy zucchini soup, which turned out to be a piece of cake.



Serves 6

What do you need?

  • 3 large zucchinis (about 1,5 kg/50 oz)
  • 2 onions
  • 0,5 cauliflower
  • 800 ml vegetable stock
  • 5 cloves garlic
  • 100 ml coconut milk (optional)

Extra: blender

What to do with it

Chop the onions and cook in oil in a large, heavy saucepan.

In the meanwhile cut up the cauliflower into florets. Cook them together with the onions with the lid on (if it starts to stick you can add a little bit of stock).

Now cut up the zucchinis into cubes and put them in the pan. Add the stock and cook for 15 minutes with the lid on. Add the minced garlic to the soup.

Now it’s time to blend the soup.
As you can see the soup is already thick and creamy, but if you want you can add a little bit more creaminess by mixing 100 ml of coconut milk through the soup. This is exactly enough to make the soup extra creamy, but not to taste the coconut.
Season with freshly ground pepper.

You can use the leftover coconut milk in your oatmeal tomorrow morning. So good!

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