Ingredients:

  • 3 lbs zucchini, diced
  • 1 medium (150g) yellow onion, diced
  • 4 cloves (20g) garlic, minced
  • 2 tbsp olive oil
  • 4 cups vegetable broth
  • 1/2 cup full-fat coconut milk
  • 2 tbsp nutritional yeast
  • 1 tbsp fresh lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium heat in a large pot or Dutch oven. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and cook for another 60 seconds until fragrant and nutty, ensuring it does not brown.
  3. Add the diced zucchini and a pinch of salt. Stir to coat the vegetables in oil, then pour in the vegetable broth.
  4. Bring the mixture to a gentle simmer. Cover and cook for 15–20 minutes, or until the zucchini is fork-tender and the liquid has slightly reduced.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth.
  6. Stir in the full-fat coconut milk, nutritional yeast, and lemon juice until the soup is a vibrant, creamy green.
  7. Stir in the chopped fresh parsley just before serving to maintain a bright, herbaceous flavor.