If you know me by now, you probably understand how much I love soups! Especially if it has zucchini in it! And from all your veggies sitting in the fridge, what could be easier than making a zucchini soup??? No peeling involved, great for weight loss, easy as 1-2-3, healthy, good-for-you and so so yummy! For me, having a hot bowl of soup in the evening is like saying to myself “sit down, relax for a moment, you’ve had a long day, just sit and enjoy”! And this comforting moment is something that I look forward to every single evening. It is getting cold now and nothing screams more than to run to the kitchen and cook some soup. This soup as it is, is just wonderful. But once adding a touch of coconut or soy milk (unsweetened of course) it takes it to a whole different level! So please don’t skip this ingredient. The soup becomes creamy, velvety, and ADDICTIVE! Let’s go make it! Feel free to double the quantities for a bigger crowd.
1). Heat up oil in a soup pot and add the onions. While the onions are starting to cook, cut the zucchini into medium 1-inch chunks and add to the pot. Stir occasionally for about 5-7 minutes. Add some salt and pepper, and nutritional yeast, and pour water about 2 inches above the veggies.
2). Cover the pot and bring to a boil. Once boiled, lower the heat to medium and cook for 25-30 minutes until the zucchini is soft.
3). Carefully! Insert an immersion blender and blend until very smooth. Check for salt and pepper, add the chopped dill and mix.
4). Once serving the soup, add some soy milk to your bowl and mix. (about 3 Tbsp) . If you wish, you may add it to the soup pot directly!
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