Vegan Zucchini Soup with Toasted Garlic
Vegan Zucchini Soup with Toasted Garlic is a truly creamy and flavorful dish made from simple ingredients. The smooth texture of the zucchini and the silkiness of the coconut milk harmonize perfectly with the rich flavor of the toasted garlic. This soup is an ideal choice for a light yet nourishing lunch or dinner. The fresh parsley and toasted garlic add an extra layer to the flavors, while the presentation of the soup is also impressive. A true comfort food that you can easily prepare at home.
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Ingredients for this recipe
Servings: 4
500
g
Zucchini
1
db
Onion
3
cloves
Garlic
200
ml
Coconut Milk
500
ml
Vegetable Broth
2
tbsp
Olive Oil
1
tsp
Salt
0.5
tsp
Black Pepper
1
packet
Fresh Parsley
2
cloves
Toasted Garlic
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Preparation Steps
1
Wash the zucchini and chop into smaller pieces. Finely chop the onion and garlic.
2
In a large pot, heat the olive oil and sauté the onion and garlic until fragrant.
3
Add the zucchini and sauté for 5-7 minutes, or until slightly softened.
4
Pour in the vegetable broth and cook for 15 minutes over medium heat, until the zucchini is completely tender.
5
Add the coconut milk and use an immersion blender to purée the soup until smooth. Season with salt and pepper to taste.
6
In a small pan, toast the remaining garlic in olive oil until golden brown and fragrant.
7
When serving, sprinkle the soup with fresh parsley and toasted garlic. Serve warm.
