Creamy Zucchini Soup with Parsley Oil

This deceptively simple soup is more than the sum of its parts. It’s vegan, vegetarian, keto, and most importantly, delicious.

Serves 3-4

Soup

• 3-4 medium zucchini, rough chopped

• 1⁄2 a medium yellow onion, rough chopped

• 3 bay leaves

• 2 1⁄2 c water (or vegetable broth if you prefer)

• 1 can full-fat coconut milk

• Kosher salt and black pepper

Parsley Oil

• 1 bunch of parsley, leaves and tender stems

• 1⁄4 c olive oil

• 1 clove garlic, rough chopped

• A squeeze or two of lemon juice

• 1⁄4 t smoked paprika

• 1⁄2 t kosher salt

• 1⁄4 t black pepper

Add the zucchini to a medium soup pot or Dutch oven, with the onion, bay leaves and water. Add a big pinch of salt, bring to a boil, then lower the heat, cover the pot and simmer until the vegetables are soft enough to be pureed, about 10 minutes. Or, use a pressure cooker for this step. I bring the zucchini, onion, bay leaves and water up to pressure, cook 5 minutes, then turn off the heat and let the pot sit for 10-15 minutes.

Make the parsley oil by combining all ingredients in a food processor, or blender. Pulse to make a smooth paste. Add a little more oil if it’s too thick. Taste for seasoning, adding more salt or paprika if you like.

Remove bay leaves from the soup and add the coconut milk. Purée the soup using an immersion blender, or use a regular blender and purée soup in batches. If soup is too thick, add water, broth, or more coconut milk to thin. Taste for seasoning, adding salt if needed. Serve in warmed bowls, and swirl a dollop of parsley oil into each bowl.