Description
This creamy zucchini soup is a bright, refreshing blend of coconut milk, herbs, ginger, and lime. Naturally vegan, gluten-free, and dairy-free, it’s perfect for a light lunch or a healthy weeknight dinner.
Ingredients
- 2 tablespoons coconut oil
- 2 shallots, chopped (⅔ cup)
- 3 medium zucchini (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, plus more for optional garnish
- 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, plus wedges for serving
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat.
- Add shallots, zucchini, garlic, serrano pepper, and sea salt. Cook, stirring occasionally, for about 8 minutes, or until zucchini is soft but not mushy.
- Stir in coconut milk, lime zest, grated ginger, and cane sugar. Simmer for 15 minutes. Turn off heat and allow to cool slightly.
- Transfer soup to a blender. Add basil, cilantro, and lime juice. Blend until smooth and creamy. Season to taste.
- Pour into bowls. Drizzle with additional coconut milk if desired, and garnish with fresh basil, cilantro, and lime wedges. Serve warm or chilled.
Notes
- Use more or less serrano pepper depending on your spice preference.
- For a chunkier soup, blend only half and mix with the remaining for added texture.
- Leftovers keep well in the fridge for up to 4 days and can be served chilled or reheated.
- Pairs well with crusty bread or a light salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 230 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 19 g
- Saturated Fat: 15 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
