Ingredients:

  • 1 kg zucchini, sliced into 1/2-inch rounds
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, smashed and peeled
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 500 ml low-sodium vegetable broth
  • 240 ml full-fat canned coconut milk
  • 30 g fresh basil leaves
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the zucchini rounds in batches, ensuring the pan is not crowded. Sauté until the zucchini is golden brown and slightly softened. Remove zucchini and set aside.
  2. Lower the heat to medium. Add the diced onions and smashed garlic to the residual oil in the pot. Sauté for 3 minutes until the onions are translucent and fragrant. Stir in the salt and pepper.
  3. Return the seared zucchini to the pot. Pour in the vegetable broth, using just enough to barely cover the vegetables to maintain a thick consistency.
  4. Bring to a simmer for 5 minutes. Transfer the mixture to a high-speed blender. Add the coconut milk, fresh basil leaves, and lemon juice.
  5. Blend on high speed for 30-60 seconds until completely smooth and vibrant green. Adjust seasoning with additional salt to taste and serve immediately.