Creamy zucchini soup

The smooth taste of cream without the need for any dairy. Super easy to make and very tasty. A bowl of this is filling enough to be a meal.

Ingredients

• 2 medium size zucchini/courgette
• 1 Onion, chopped
• 1 tsp dried Oregano
• 3 cups Vegetable Stock/Water
• 1 cup organic coconut cream
• Salt and Pepper to taste

Directions

1. Trim the ends of Zucchini and then slice it into rounds.
   
2. Heat 2 tbsp of oil in a large saucepan. Add the onion to it. Saute for few minutes and then add the dried Oregano.
   
3. Add in the sliced Zucchini and salt.
   
4. Let it cook for about 10 minutes or until it is slightly soft.
   
5. Add 3 cups water (or vegetable stock if using)
   
6. Close the lid (half cover - not completely) and cook for another 15 in gentle simmer.
   
7. Process the soup with a hand blender or transfer it a little by little into a food processor and blend into a puree.
   
8. Add the coconut cream and stir over low heat until hot but not boiling.
   
9. Season to taste with salt and pepper.
   
10. Serve warm.

Modified from: http://chefinyou.com/2012/06/zucchini-courgette-soup/