This puréed soup can also be made with regular squash, but zucchini makes it more flavorful and interesting.
- 2–3 zucchini (or one very large)
- 1/2 fennel bulb or a couple of celery stalks
- 1 white sweet onion (or the white part of a leek)
- 90–100 ml coconut milk (or any plant-based milk: nut, soy, etc.)
- 500 ml water
- butter
- olive oil
- salt and pepper
- dried garlic
Slice the onion and fennel into rings. In a pan, melt butter with olive oil. Cut the zucchini into medium pieces. Lightly sauté the onion and fennel, then add the zucchini and cook for 5 minutes, stirring constantly.
Pour in a glass of water, bring to a boil, and simmer for 7–10 minutes. Add coconut milk or cream, season with salt and pepper. Bring to a boil again, reduce the heat, and simmer for another 3–5 minutes.
Blend with dried garlic until smooth, adding more broth if needed to adjust the consistency. Serve with fresh mint, basil, or parsley.
Slice the onion and fennel into rings. In a pan, melt butter with olive oil. Cut the zucchini into medium pieces. Lightly sauté the onion and fennel, then add the zucchini and cook for 5 minutes, stirring constantly.
Pour in a glass of water, bring to a boil, and simmer for 7–10 minutes. Add coconut milk or cream, season with salt and pepper. Bring to a boil again, reduce the heat, and simmer for another 3–5 minutes.
Blend with dried garlic until smooth, adding more broth if needed to adjust the consistency. Serve with fresh mint, basil, or parsley.
