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Source: avocadopesto.com/creamy-vegan-zucchini-soup/
Makes 4 servings

Ingredients:

• 1 Tablespoon coconut oil
• ½ onion, diced
• 3 cloves of garlic, minced
• 2 large zucchini (over 1 lb), quartered and thinly sliced
• 3 cups vegetable stock
• ½ cup coconut milk
• Scallions or other fresh herbs, for garnish (optional)

Directions:

1. Heat oil in a pot over medium heat and add onions and garlic. Cook for a few minutes until soft.
2. Add zucchini and cook for a few minutes until softened.
3. Add vegetable stock and salt to taste. Bring to a boil, reduce heat, and simmer for 15-20 minutes.
4. Remove from heat and batch blend in a blender or with an immersion blender.
5. Return soup to the pot and add coconut milk. Bring to a boil and remove from heat.
6. Serve garnished with fresh herbs (optional).