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–+ servings
Vegan courgette soup in a bowl with a spoon.
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5 from 8 votes

Vegan zucchini soup

This vegan zucchini soup with coconut milk is a delicious summer soup that takes less than 30 minutes to make!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Soup
Cuisine: World
Keyword: Courgette soup, Vegan zucchini soup, zucchini soup with coconut milk
Servings: 6 portions
Calories: 106kcal
Author: Maayke

Ingredients

  • 2 zucchinis
  • 1 onion
  • 3 garlic cloves
  • 2 tablespoons olive oil
  • 2 ½ cup vegetable stock
  • ½ cup coconut milk
  • 1 teaspoon thyme
  • 1 teaspoon powdered ginger
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
US Customary - Metric

Instructions

  • Chop the onion and garlic and cut the zucchini into small cubes.
  • 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 stick blender.
  • Stir in the coconut milk and season with some salt and pepper if necessary.

Nutrition

Serving: 1g | Calories: 106kcal | Carbohydrates: 6g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 594mg | Potassium: 252mg | Fiber: 1g | Sugar: 3g | Vitamin A: 356IU | Vitamin C: 14mg | Calcium: 23mg | Iron: 1mg