Wash and chop the courgettes into bite-sized pieces, dice the onion, and mince the garlic.

In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until translucent (about 5 minutes). Stir in the minced garlic and cook for another minute until fragrant.

Add the chopped courgettes to the pot, stirring occasionally for about 5 minutes until they begin to soften.

Pour in the low-sodium vegetable broth, bringing to a boil. Reduce the heat and let it simmer uncovered for about 10 minutes, until the courgettes are tender enough to blend.

Using an immersion blender, blend the soup directly in the pot until smooth and creamy.

Return the blended soup to low heat. Stir in the full-fat coconut milk and spirulina powder, allowing it to heat through gently without boiling.