Zucchini Coconut Soup

Image of Paola van der Hulst
Rated 4.5 based on 2 customer reviews
Zucchini Coconut Soup
Zucchini Coconut Soup


  • Soup
  • ¼ cup butter
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1½ pounds zucchini, chopped (about 3 cups)
  • 2 cups vegetable stock, boiling
  • 1 cup full-fat coconut milk
  • salt to taste

  • Toppings
  • mint leaves, whole or chopped
  • balsamic syrup
  • yogurt or crème fraîche
  • freshly ground black pepper


For best results, we recommend using:


  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. Ladle into bows and top with mint, balsamic syrup, yogurt or crème fraîche, and freshly ground black pepper.
Mealthy tip:

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


4.5out of 5 Stars

(2 Reviews)

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What others are saying

Image of Caro Hodgin

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.

Image of Jessica Scott

Jessica Scott says:

I really enjoyed this soup! Not a huge coconut fan, but the taste was surprisingly delicious when paired with the zucchini. The garlicky flavors really set it off for me. Well done!