Ingredients

The following ingredients have 8 Servings
  • 1 large sweet onion, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon coarse salt
  • 3 – 4 zucchini, chopped
  • 3 cups vegetable broth
  • 1 cup canned coconut milk
  • Salt & pepper, to taste

Instruction

  • In a large stockpot or Dutch oven, heat onions and olive oil to medium-high. Add salt, and cook until translucent, stirring occasionally – about 5 minutes.
  • Add zucchini and continue to cook until softened – about 5 minutes. Add broth, cover pot and bring to a boil. Reduce heat to simmer, and cook for an additional 20 minutes.
  • Add coconut milk. Puree soup with an immersion blender, or transfer to a blender/food processor to puree in batches.
  • Adjust seasoning with salt & pepper, if desired.