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!
Servings 6 servings
Calories 382kcal
Ingredients
- 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
Instructions
- 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.
Notes
- Cilantro - Feel free to use Parsley instead!
- 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.
Nutrition
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