Creamy vegan zucchini soup that is light, healthy, and perfect for a quick low calorie dinner.

Scale

1 tablespoon olive oil

2 large zucchini, chopped

1 large onion, chopped

3 cloves garlic, minced

3 cups vegetable broth

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon thyme

1 cup coconut milk

1. Heat oil in a pot

2. Cook onion and garlic

3. Add zucchini and seasoning

4. Pour broth and simmer

5. Blend until smooth

6. Stir in coconut milk

7. Serve warm

Use coconut milk for dairy-free version

Blend carefully while hot

Adjust seasoning to taste