• 1/2 small onion, quartered
  • 2 cloves garlic
  • 3 medium zucchini, skin on cut in large 1 pot vegetable broth
  • 1/2 can coconut cream 
  • kosher salt and black pepper to taste
  • freshly grated parmesan cheese if desired for topping, optional


Combine veggie broth, onion, garlic and zucchini in a large pot over medium heat and bring to a boil.

Lower heat, cover, and simmer until tender, about 20 minutes.

Remove from heat and purée with an immersion blender, add the coconut cream and purée again until smooth.

Taste for salt and pepper and adjust to taste. Serve hot.