One of the vegetables I always have ready in my fridge – zucchini.
Because zucchini stays fresh easily for a much longer time than other veggies. And when I’m hungry and don’t have a plan for what to eat my go-to recipe is this zucchini soup recipe.
A tasty, silky creamy zucchini soup. And it can be made in less than 25 minutes, it’s easy, quick and healthy. What more could one want 😉 !?
The soup gets incredibly creamy from the nut butter and the coconut cream. The garlic goes incredibly well with the zucchini and also it makes the soup deliciously hearty. These crunchy croutons are super easy to make and are the perfect addition to the creamy soup.
Also, the soup is super for meal prepping. In the fridge, it stays fresh for at least 2 to 3 days. Or you put it in the freezer in portions, and always have a quick healthy meal ready, which you only have to heat up.
Recipe – 4 servings (2 liters):
860g zucchini (equals approx. 5 pieces) (courgettes)
some olive oil
3 ½ tsp salt (more to your own taste)
2 tsp pepper
¼ tsp garlic powder (or: 1 clove of garlic)
1 can coconut milk (or: 400g any other plant-based milk)
3 tbsp nut butter, e.g.: (white) almond butter
4 pieces toast
Peel the zucchinis and cut them into pieces. Heat the olive oil in a pot and put in the zucchini. Let the zucchini pieces roast for approximately 8 minutes and give them a stir every now and then.
Put the water into the pot and stir in salt, pepper and the garlic. Put a lid on the pot and let everything simmer for 10 minutes. When the zucchinis are soft-boiled you can turn off the heat.
Then stir in the nut butter until it is dissolved. In the end, put in the coconut milk.
Blend everything until it is smooth and creamy. Taste and check if you need more salt and / or pepper.
For the croutons cut the toast in cubes and roast them in a non-stick coated pan ( no oil needed ) until they get crunchy.
Serve the soup with the croutons on top and enjoy!
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