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Zucchini Coconut Soup
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Zucchini Coconut Soup with Bok Choy & Potatoes, Gluten Free

Prep Time20 mins
Cook Time30 mins
Course: Soup
Servings: 6 -8 servings
Calories: 419kcal
Author: Dalya Rubin


  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 6 garlic cloves sliced
  • 7 skinny zucchini or 5 large chopped into 1 inch cubes
  • 32 ounces Low Sodium Vegetable Broth
  • 1, 13.5 oz can light coconut milk or regular coconut milk
  • 3 large potatoes or 6 medium potatoes peeled and cut into 1 ½” cubes
  • 4 Bok Choy pieces separate the stems & leaves and cut into thin pieces
  • 2-3 teaspoons sea salt
  • ½ teaspoon ground black pepper
  • ¾ teaspoon ground coriander
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon apple cider vinegar
  • 1 cup cilantro chopped
  • Garnish: sliced Jalapeno lime & vegan parmesan


  • Heat a large pot over medium-low heat and add olive oil, onion and garlic to the pot. Stir and cook about 5 minutes until onions are translucent. 
  • Next, add the zucchini to the pot, stir, and cook another 5-8 minutes over medium heat. 
  • Pour 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, then turn the heat down to simmer for 25 minutes or until the potatoes are softened and cooked through.
  • Mix in the apple cider vinegar, ¾ of the chopped cilantro & bok choy leaves. Cook another 2-3 minutes just until the bok choy leaves soften. 
  • Before serving, mix thinly sliced jalapenos into the soup or add into each bowl individually & sprinkle with leftover cilantro and a squeeze of lime juice.


Serving: 1Serving | Calories: 419kcal | Carbohydrates: 59g | Protein: 18g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1223mg | Potassium: 3007mg | Fiber: 13g | Sugar: 16g | Vitamin A: 25699IU | Vitamin C: 334mg | Calcium: 677mg | Iron: 9mg