Description
This creamy zucchini soup is a light and flavorful vegan dish made with fresh zucchini, potato, and onion, blended until smooth and enriched with coconut milk for a silky finish. It’s healthy, comforting, and easy to make in under an hour.
Ingredients
- 4–5 medium zucchinis, chopped
- 1/2 medium onion, chopped
- 1 medium gold potato, peeled and chopped
- 2 garlic cloves
- 1 tablespoon dried oregano
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon ground black pepper (or to taste)
- 4 cups vegetable broth
- 8 ounces canned coconut milk
Instructions
- In a 4-quart heavy pot, combine chopped zucchini, onion, potato, and garlic.
- Add oregano, salt, pepper, and vegetable broth. Stir to combine.
- Bring to a boil over high heat, then reduce to medium or medium-low. Cover and cook for 20–25 minutes until vegetables are tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer in batches to a high-speed blender and blend carefully.
- Stir in the canned coconut milk until fully incorporated and the soup is creamy.
- Serve warm, garnished with croutons and fresh parsley if desired.
Notes
- Use full-fat canned coconut milk for the creamiest texture.
- Be cautious when blending hot liquids in a traditional blender—vent the lid or allow soup to cool slightly first.
- Soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Add a squeeze of lemon juice or a dash of chili flakes for extra brightness or heat.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
