Fresh Creamy Zucchini soup (vegan)

Instructions

1. In a large stockpot heat chopped onion and olive oil to medium-high. Add salt, and cook until translucent, stirring occasionally - about 3-5 minutes.
2. Add zucchini and continue to cook until softened - about 5 minutes. Add broth, cover pot and bring to a boil. Reduce heat to simmer and cook for an additional 20 minutes. Add coconut milk. Puree soup with a blender.
3. Meanwhile make the parsnip chips – wash well the root and thinly slice circles 1-2 mm. The thinner the better but try to make all the with equal size. Otherwise, some of them will bake faster than the others. Arrange over a tray covered with baking tray, slightly oiled and bake for 10-15 minutes into a preheated to 200 °C. Cool on a wire rack.
4. Adjust seasoning with salt & pepper if needed. Enjoy this fresh and light lunch.

• Servings : 4
• Ready in : 40 Minutes
• Course : Appetizers, Main courses
• Recipe Type : 90 day diet, Kids are cooking, recipes for spring, recipes for summer, Soups
• Ingredient : Coconut milk, Ground black pepper, Olive oil, Onion, Parsnips, Poppy seeds, Salt, Thyme leaves, Vegetable broth, Zucchini