Step 1

Heat a large pot or dutch oven over medium-high heat, pour oil and fry onions and garlic for about 2 minutes until translucent.

Step 2

Add zucchini, carrots, broth and water. Bring to a boil, reduce heat to medium, cover and simmer until vegetables are soft and cooked, about 20 minutes.

Step 3

Blend soup with an immersion blender, or transfer to a blender, blend, and return to heat.

Step 4

Add almond milk, Italian seasoning, salt and pepper, and stir.

Step 5

Turn off heat, add in shredded Parmesan cheese and stir.

Step 6

Top with some parsley, more cheese and serve with bread for dipping!