- 2 large Zucchini
- half of a large Onion
- 2 cloves Garlic
- 1 cup Water
- 1 Tablespoon Virgin Coconut Oil
- 1 teaspoon Kosher Salt
- 1 Tablespoon White Balsamic Vinegar
- 1 teaspoon Herb de Provence
While living in Los Angeles for close to 3 years, I got the chance to go to Farmer’s Markets often.
I spoke with many farmers about fresh produce and ways to include more healthy ingredients into dishes.
All of these conversations and research led me to be a vegetarian for a few months.
One of the vegetables I truly grew to love was zucchini. Zucchini is incredibly versatile, it can be roasted, sautéed, steamed and even eaten raw. It also absorbs a great amount of flavor and can be used in all kinds of cuisines.
This zucchini soup is so easy and has very few ingredients, yet it is creamy and has a ton of flavor – you will be surprised! Oh – and did I mention it’s vegan? Let’s get to it!
Steam the Vegetables
After the veggies have steamed, add them to a blender with 1 cup of water, 1 tbsp of virgin coconut oil, 1 tsp of salt, 1 tsp of white balsamic vinegar, and 1 tsp of herb de provence (this is optional).
Start by blending on low then increase to high. Blend for about 2-3 minutes or until the soup is creamy.
Now get a spoon and give it a taste; adjust the seasonings if needed.