Step 1

Add the olive oil, chopped onions, crushed garlic, dried basil, thyme and rosemary to a pot and sauté until the onions are softened.

Step 2

Add in the sliced zucchini and toss with the onions and spices.

Step 3

Add the vegetable stock and coconut cream. Bring to the boil, reduce heat, cover the pot and simmer until the zucchinis are soft and cooked.

Step 4

Blend up with an immersion blender if you have one or by transferring in stages to a blender jug and blending until smooth.

Step 5

Add salt and pepper to taste.

Step 6

Serve with some vegan parmesan, ground black pepper and fresh thyme.