Description
This creamy, bright, and refreshing Zucchini Soup combines the natural sweetness of zucchini with the richness of coconut milk, fresh herbs, zesty lime, and a hint of ginger. Perfect for a healthy weeknight dinner or a light vegan lunch, it is gluten-free, dairy-free, and packed with vibrant flavors that delight the palate.
Ingredients
Vegetables and Aromatics
- 2 shallots, chopped (⅔ cup)
- 3 medium zucchini, 1½ pounds, chopped
- 2 garlic cloves, sliced
- ½ to 1 serrano pepper, stemmed and sliced
- 1 tablespoon grated fresh ginger
- Zest of one lime
Liquids and Oils
- 2 tablespoons coconut oil
- 1 (13.5-ounce) can full-fat coconut milk, plus more for optional garnish
- 3 tablespoons fresh lime juice, plus wedges for serving
Herbs and Seasonings
- ¾ teaspoon sea salt
- ½ teaspoon cane sugar
- ⅓ cup fresh basil leaves, plus more for garnish
- ⅓ cup fresh cilantro, plus more for garnish
Instructions
- Sauté Vegetables and Aromatics: Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped shallots, chopped zucchini, sliced garlic, sliced serrano pepper, and sea salt. Cook, stirring occasionally, for about 8 minutes, or until the zucchini is soft but still holds its shape and is not mushy.
- Simmer With Coconut Milk and Spices: Pour in the full-fat coconut milk, add the lime zest, grated fresh ginger, and cane sugar. Bring the mixture to a gentle simmer and cook for 15 minutes to meld the flavors together. Then turn off the heat and allow the soup to cool slightly.
- Blend Soup With Herbs and Lime Juice: Transfer the slightly cooled soup into a blender. Add the fresh basil leaves, fresh cilantro, and fresh lime juice. Blend the mixture until completely smooth. Taste and adjust seasoning if needed.
- Serve and Garnish: Pour the blended soup into bowls. Optionally, drizzle a little extra coconut milk over the top for creaminess. Garnish with additional basil and cilantro leaves, and serve with lime wedges on the side for an extra burst of freshness.
Notes
- You can adjust the heat level by varying the amount of serrano pepper used or removing the seeds.
- This soup can be served warm or chilled, making it versatile for different seasons.
- Use full-fat coconut milk for the best creamy texture and flavor balance.
- Blending the soup carefully is key to achieving a smooth, silky consistency.
- Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Gluten Free
