Zucchini Coconut Soup

Image of Paola van der Hulst
Paola van der Hulst Website
Rated 4.0 based on 1 customer reviews
Zucchini Coconut Soup
Zucchini Coconut Soup
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  • 1/4 cup butter
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely minced
  • 1-½ pounds zucchini, chopped (about 3 cups)
  • 2 cups vegetable stock, boiling
  • 1 cup full-fat coconut milk
  • season with salt
  • To serve:
  • mint leaves, whole or chopped
  • balsamic syrup
  • drizzle yogurt or crème fraîche
  • freshly ground black pepper


  1. Melt the butter in a large pot over medium heat. Add the garlic and onion and cook, stirring often until lightly golden, about 10 to 12 minutes.
  2. Add the zucchini and cook for another 5 minutes. Pour in the broth and bring to a boil. Reduce the heat to low and simmer until tender, about 17 to 20 minutes.
  3. Transfer the soup to a blender, add the coconut milk and blend until smooth, thinning out with water if needed. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth. Season with salt to taste.
  4. Return the soup to the pot and simmer for another 5 minutes. Serve right away with mint, balsamic syrup, and yogurt or crème fraîche.
Mealthy tip:

To make this soup vegan, use coconut oil instead of butter.


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Image of Caro Hodgin
September 12, 2017 at 4:36am

Caro Hodgin says:

i found that the zucchini was tender after just 12 to 15 minutes, making this recipe even quicker and easier! I saved a little coconut milk and just drizzled that over top of mine.