Autumn Zucchini and Carrot Soup
- 2 medium zucchinis, chopped
- 3 large carrots, peeled and chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- ½ cup coconut milk (optional, for added creaminess)
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
- Add the chopped zucchini and carrots to the pot, and cook for about 5 minutes until they start to soften.
- Pour in the vegetable broth, and add the dried thyme and basil. Bring the mixture to a boil.
- Reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.
- Use an immersion blender or a regular blender to puree the soup until smooth.
- If desired, stir in the coconut milk for added creaminess.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.
