Zucchini Soup

This Zucchini Soup is a light, creamy, and flavorful dish made with coconut milk, fresh herbs, and bright citrus notes. Infused with ginger, lime, and a hint of serrano pepper, it’s the perfect balance of comfort and refreshment. Naturally gluten-free, dairy-free, and vegan, it makes for a healthy and satisfying lunch or dinner any time of the year.

Why You’ll Love This Recipe

• Creamy and flavorful without any dairy

• Ready in just 30 minutes, perfect for busy weeknights

• Vibrant and refreshing thanks to fresh herbs and lime

• Naturally gluten-free and vegan

• Light yet satisfying, ideal as a starter or main

• Great for meal prep and reheats beautifully

• Simple ingredients with no need for complicated steps

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons coconut oil
2 shallots, chopped
3 medium zucchini (about 1½ pounds), chopped
2 garlic cloves, sliced
½ to 1 serrano pepper, stemmed and sliced
¾ teaspoon sea salt
1 (13.5-ounce) can full-fat coconut milk
Zest of 1 lime
1 tablespoon grated fresh ginger
½ teaspoon cane sugar
⅓ cup fresh basil leaves, plus more for garnish
⅓ cup fresh cilantro, plus more for garnish
3 tablespoons fresh lime juice
Lime wedges, for serving

Directions

1. Sauté the Vegetables:
In a large pot or Dutch oven, heat the coconut oil over medium heat. Add chopped shallots, zucchini, garlic, serrano pepper, and salt. Cook for about 8 minutes, stirring occasionally, until the zucchini is tender but not mushy.

2. Simmer with Coconut and Spices:
Add the coconut milk, lime zest, grated ginger, and cane sugar to the pot. Stir to combine and let it simmer for 15 minutes. Turn off the heat and let the soup cool slightly.

3. Blend with Herbs and Lime:
Carefully transfer the soup to a blender. Add fresh basil, cilantro, and lime juice. Blend until the mixture is smooth and creamy. Taste and adjust seasoning as needed.

4. Serve:
Pour into bowls and optionally drizzle with more coconut milk. Garnish with additional basil and cilantro, and serve with lime wedges for squeezing.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

• Make it spicier: Use a whole serrano pepper or add a second one for more heat.

• Add protein: Top with crispy tofu, chickpeas, or shredded cooked chicken (if not vegan).

• Creamier texture: Use an immersion blender for a thicker consistency or add a scoop of cashew cream.

• Herb swap: Substitute mint or parsley if you’re out of basil or cilantro.

• Add greens: Toss in a handful of spinach or kale before blending for extra nutrients.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze cooled soup in a freezer-safe container for up to 2 months.
Reheating: Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally.

FAQs

Can I make this soup ahead of time?

Yes! It keeps well in the fridge for several days and the flavors continue to develop as it sits.

Is this soup spicy?

It can be mildly spicy depending on how much serrano pepper you use. Adjust to your preference.

Can I use light coconut milk?

Yes, but the soup will be less creamy. Full-fat coconut milk gives the best texture and flavor.

Do I need to peel the zucchini?

No, just wash and chop them. The skin blends smoothly and adds nutrients.

What if I don’t have a blender?

You can use an immersion blender directly in the pot, though it may be slightly less smooth.

Can I serve this soup chilled?

Absolutely. It works well as a chilled soup on hot days.

What herbs can I use if I don’t have basil or cilantro?

Try parsley, mint, or a mix of fresh chives and dill for a different twist.

Can I make it oil-free?

Yes, sauté the vegetables in a splash of broth instead of coconut oil.

Can I add other vegetables?

Sure! Add bell peppers, celery, or even cauliflower for variation.

What pairs well with this soup?

Crusty bread, rice noodles, or a light salad make excellent companions to this soup.

Conclusion

This Zucchini Soup is a nourishing, bright, and satisfying dish that’s as simple as it is flavorful. With a silky coconut base and a zesty herb-lime finish, it’s perfect for cozy evenings or light lunches. Whether you serve it warm or chilled, it’s bound to become a go-to recipe in your healthy meal rotation.