Description
This creamy zucchini soup is fresh, flavorful, and so easy to make! Blended with coconut milk, herbs, and lime, it’s light yet comforting — a perfect vegan soup for late summer or early fall. Ready in just 30 minutes, this recipe proves that simple ingredients can create extraordinary flavor.
Ingredients
4 medium zucchini, chopped
2 tablespoons olive oil
1 medium yellow onion, diced
3–4 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 can (13.5 oz) full-fat coconut milk
2 cups vegetable broth
½ cup fresh basil leaves, loosely packed
½ cup fresh cilantro, loosely packed
1–2 tablespoons fresh lime juice, to taste
Salt and pepper, to taste
½ serrano or jalapeño pepper, seeded and chopped (optional)
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion and a pinch of salt. Sauté 5 minutes until translucent.
Stir in garlic, ginger, and serrano (if using). Cook for 1 minute until fragrant.
Add chopped zucchini. Cook 5–7 minutes, stirring occasionally, until slightly softened and golden.
Pour in vegetable broth. Simmer 10–12 minutes, until zucchini is very tender.
Stir in coconut milk. Simmer gently for 2–3 minutes — don’t boil. Season with salt and pepper.
Remove from heat and blend the soup until smooth using an immersion blender (or carefully transfer to a blender).
Stir in fresh basil, cilantro, and lime juice. Taste and adjust seasoning.
Serve warm with a drizzle of olive oil, a swirl of coconut milk, or extra herbs on top.
Notes
For extra creaminess: Add half a potato or ½ cup cauliflower before simmering.
to freeze: Cool completely, then store in airtight containers for up to 3 months.
To reheat: Warm gently on the stove; don’t boil to preserve color.
Make it lighter: Use light coconut milk or replace half with extra broth.
Garnish ideas: Toasted pumpkin seeds, chili flakes, or microgreens for color and crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210kcl
- Sugar: 5g
- Sodium: 620 mg
- Fat: 17g
- Saturated Fat: 10 g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3 g
- Protein: 3g
- Cholesterol: 0 mg
Keywords: zucchini soup, vegan soup, creamy zucchini soup, healthy soup, coconut milk soup