Zucchini Soup
User Reviews
4.7
34 reviews
Excellent
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Zucchini Soup
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This zucchini soup is creamy, bright, and refreshing, filled with coconut milk, fresh herbs, ginger, and lime. I love to make it for a healthy weeknight dinner or light lunch. This recipe is gluten-free, dairy-free, and vegan.
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Ingredients
- 2 tablespoons coconut oil
- 2 shallot chopped (⅔ cup
- 3 zucchini 1½ pounds, chopped, medium
- 2 garlic sliced, cloves
- ½ to 1 Serrano pepper stemmed and sliced
- ¾ teaspoon salt sea salt
- 1 (13.5-ounce) coconut milk full-fat, canned; plus more for optional garnish
- lime zest
- 1 tablespoon ginger grated fresh
- ½ teaspoon cane sugar
- ⅓ cup basil plus more for garnish, fresh leaves
- ⅓ cup cilantro plus more for garnish, fresh
- 3 tablespoons lime juice plus wedges for serving, fresh
Instructions
- Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the shallot, zucchini, garlic, serrano, and salt and cook, stirring occasionally, for 8 minutes, or until the zucchini is soft but not mushy. Add the coconut milk, lime zest, ginger, and sugar and simmer for 15 minutes. Turn off the heat and allow to cool slightly.
- Transfer the soup to a blender and add the basil, cilantro, and lime juice. Blend until smooth and season to taste.
- Pour the soup into bowls and drizzle with more coconut milk, if desired. Garnish with basil and cilantro and serve with lime wedges for squeezing.
Genuine Reviews
User Reviews
Overall Rating
4.7
34 reviews
Excellent
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