Creamy Zucchini & Coconut Milk Soup Recipe (Dairy-Free)

Name: Creamy Zucchini & Coconut Milk Soup Recipe (Dairy-Free)
Prep time: 15 min
Cook time: 17 min
Total time: 42 min
Yield: 4 Servings as an Appetizer
Ingredients: 1 tablespoon olive oil; ½ medium yellow onion; 2 cloves garlic; ½ red Jalapeno pepper; 3 cups packed grated zucchini; 1 tablespoon minced fresh mint leaves; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 2 ¾ cups vegetable broth; ⅓ cup coconut milk

User Reviews

4.4

30 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Cooling Time
10 mins
Total Time
42 mins
Servings
4 Servings as an Appetizer
Calories
102 kcal
Course
Soup
Cuisine
American

Creamy Zucchini & Coconut Milk Soup Recipe (Dairy-Free)

Lauren Clark

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This surprisingly delicious zucchini and coconut milk soup is dairy-free and easy to make. A great way to use up extra zucchini.

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Ingredients

Servings

1 tablespoon olive oil
½ medium yellow onion finely chopped
2 cloves garlic minced
½ red Jalapeno pepper seeds & membranes removed (if desired), and minced
3 cups packed grated zucchini
1 tablespoon minced fresh mint leaves
½ teaspoon kosher salt plus more to taste
½ teaspoon freshly ground black pepper plus more to taste
2 ¾ cups vegetable broth
⅓ cup coconut milk

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Instructions

Heat olive oil in a large sauce pan set over medium-low heat. Add the onion and chili pepper, and sweat (cook without browning) until the onion is soft and translucent, 7 to 10 minutes. Add the garlic and cook for additional 2 minutes.
Turn the heat to medium, add the grated zucchini and chopped mint leaves, and cook until the zucchini is starting to soften, about 4 to 5 minutes. Season with salt and pepper.
Add broth, bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes.
Remove soup from the heat and let cool for about 10 minutes. Trust me, you do not want to skip this step. That is, unless you enjoy wiping hot soup off your ceiling after your blender lid flies off.
Process the soup in a blender, in two batches, until the soup is almost smooth, but with a little bit of texture. Return to the saucepan, stir in coconut milk, reheat, and season to taste with salt and pepper. Serve.
This soup can also be served chilled – a nice treat on a hot day.

Nutrition Information

Show Details

Calories 102kcal (5%) Carbohydrates 8g (3%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 4g (20%) Sodium 948mg (40%) Potassium 304mg (9%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 600IU (12%) Vitamin C 21mg (23%) Calcium 27mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Servings as an Appetizer

Amount Per Serving

Calories 102 kcal

% Daily Value*

Calories	102kcal	5%
Carbohydrates	8g	3%
Protein	2g	4%
Fat	8g	12%
Saturated Fat	4g	20%
Sodium	948mg	40%
Potassium	304mg	6%
Fiber	1g	4%
Sugar	4g	8%
Vitamin A	600IU	12%
Vitamin C	21mg	23%
Calcium	27mg	3%
Iron	1mg	6%