We chop the leek, the zucchini, the garlic, the already-peeled potato, and the onion.

We put everything in a pot with hot oil on medium heat until the onion caramelizes and the rest of the ingredients turn a little golden.

When we get to this point, we add the water and the coconut milk, then the salt and pepper and we cook for 20 minutes.

We take it off of the stove and, while still hot, we crush the ingredients all together, and at this point if we are going to use cheese, we also add it and crush it until we get no big crumbs or large pieces.

Lastly, serve the zucchini soup hot and you can accompany it with croutons and a string of olive oil or coconut milk.