This vegan zucchini soup with coconut milk is a delicious summer soup that takes less than 30 minutes to make!
Especially in summer, when summer vegetables are at their best, I like to eat a soup like zucchini soup or carrot soup at lunch.
This vegan zucchini soup is also perfect for dinner or an easy lunch. Serve it with a fresh couscous salad and baguette for a complete meal.
Stock - to make this zucchini soup vegan, use vegetable stock. You can make the broth yourself or dissolve a bouillon cube in hot water.
Coconut milk - instead of cooking cream, I use coconut milk for this recipe. Of course, you can also use heavy cream or cooking cream, but the flavor will change.
Zucchini - the star of this soup is the zucchini. Use nice, not too large, zucchini for the best flavor.
It is also nice to use yellow zucchini for this soup. This will give the soup a cheerful yellow color.
You can find the complete ingredient list and instructions on the recipe card below!
You start by dicing the zucchini and chopping the onion and garlic.
Then heat the oil in a frying pan and fry the onion and garlic until soft and glazy. Add the zucchini and fry for a few more minutes.
Add the herbs, water, and stock cube and bring to a boil. Let the zucchini soup simmer gently for about 10-15 minutes until all the vegetables have softened.
Puree the soup with a stick blender and stir in the coconut milk. Season to taste with some salt and pepper.
This is a relatively thicker soup. If you prefer to eat it a little thinner, add a little extra water or coconut milk.
- A measuring cup and some bowls.
- A large (soup) pan.
- A stick blender to puree the soup.
In the refrigerator, homemade zucchini soup will last about 2-3 days. If you want to keep it longer, it is better to store it in the freezer.
To freeze the soup, divide it into freezer bags or containers. This way, you can keep the soup for at least three months.
Before serving, warm the soup by heating it slowly in a saucepan or microwave. You don't necessarily need to thaw the soup first.
However, it is important to stir the zucchini soup occasionally while it is heating up.
Check out my other vegan recipes!
- 2 zucchinis
- 1 onion
- 3 garlic cloves
- 2 tablespoons olive oil
- 600 ml vegetable stock
- 120 ml coconut milk
- 1 teaspoon thyme
- 1 teaspoon powdered ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Chop the onion and garlic and cut the zucchini into small
- Heat the oil in a large pan and fry the onion and garlic until
soft and translucent.
- Add the ginger powder, thyme, pepper, salt, and the zucchini and
fry briefly until the zucchini softens.
- Pour the water into the pan and add the bouillon cube. Bring to
a boil and let the soup simmer gently for 10 minutes.
- After 10 minutes, turn off the heat and puree the soup with a
- Stir in the coconut milk and season with some salt and pepper,
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 103Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 463mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 2g