Ingredients
Equipment
Method
- Heat the coconut oil in a large pot over medium heat. Add the onion and garlic and sauté for 5 minutes until fragrant. Add the zucchini and sauté another 2–3 minutes.
- Pour in the vegetable stock and salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
- Carefully transfer the soup to the Vitamix (in batches if needed) and add the coconut milk. Start on low and ramp to high, blending for about 1 minute until smooth and creamy.
- Serve warm, topped with crispy chickpeas, cooked quinoa, fresh parsley, or chives if you like.
Nutrition
Notes
Thinner soup: Add more vegetable stock or water until you reach the consistency you want.
Lighter coconut flavor: Swap coconut oil for olive oil and coconut milk for unsweetened nut milk. Add a handful of raw cashews while blending to keep the creaminess.
Hot liquids in the blender: Vent the lid to let steam escape, and don't fill more than halfway per batch.