Creamy Zucchini Coconut Milk Soup
This creamy Zucchini Coconut Milk Soup is warm and comforting, perfect for a quick weeknight meal and only takes 10 minutes to prep!
Prep Time10 minutes mins
Cook Time35 minutes mins
Course: Soup
Cuisine: American
Diet: Gluten Free
Servings: 6 servings
Calories: 382kcal
- 2 tablespoons extra virgin olive oil
- 1 large onion chopped small
- 6 garlic cloves peeled and sliced
- 7 medium zucchinis or 5 large, chopped into 1 inch cubes
- 32 ounces low sodium vegetable broth 1 container (4 cups)
- 1 can regular coconut milk 13.5 ounce can, or light coconut milk
- 3 large russet potatoes or 6 medium potatoes, peeled and cut into 1 ½” cubes
- 4 pieces Bok Choy thinly chopped, stems & leaves separated
- 2 teaspoons fine sea salt
- ½ teaspoon ground black pepper
- ¾ teaspoon ground coriander
- ¼ teaspoon red pepper flakes
- 1 teaspoon apple cider vinegar
- 1 cup fresh cilantro chopped
- 1 sliced jalapeno as garnish
- Lime as garnish
- Vegan parmesan as garnish
Heat a large soup pot over medium-low heat and add olive oil, onion and garlic to the pot. Stir often and cook for 5 minutes or until onions are translucent.
Mix in the zucchini, and cook another 5-8 minutes over medium heat, mixing often.
Add the vegetable broth, coconut milk, potato cubes, chopped bok choy stems (not leaves), salt, pepper, coriander and red pepper flakes into the pot and mix. Bring to a boil over high heat, then reduce to a simmer and cook for 25 minutes or until the potatoes are softened and cooked through.
Stir in the apple cider vinegar, ¾ cup of the chopped cilantro & bok choy leaves. Cook another 2-3 minutes on medium-low heat just until the bok choy leaves soften. Turn off the heat.
Before serving, mix thinly sliced jalapenos into the soup or add into each bowl individually & sprinkle with leftover cilantro, a squeeze of lime juice and parmesan.
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Cilantro - Feel free to use Parsley instead!
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Low Sodium Vegetable Broth - If you don't have the "low sodium" version, use regular vegetable broth and reduce the salt to 1 teaspoon.
- Feel free to add 2 peeled & chopped carrots into the soup during step 2!
- Add 1-2 tablespoons Thai red curry paste to give this a curry soup flavor.
- Add protein: Mix cooked shredded chicken into the soup before serving, and heat for 10 minutes to warm through.
Serving: 1Serving | Calories: 382kcal | Carbohydrates: 49g | Protein: 9g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 816mg | Potassium: 1615mg | Fiber: 6g | Sugar: 9g | Vitamin A: 857IU | Vitamin C: 74mg | Calcium: 91mg | Iron: 5mg