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    Home » All Recipes » Zucchini Coconut Soup with Bok Choy & Potatoes, Gluten Free

    Zucchini Coconut Soup with Bok Choy & Potatoes, Gluten Free

    Published: Feb 11, 2021 · Modified: Jun 1, 2022 by Dalya Rubin · This post may contain affiliate links,

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    Dream up a soup and make it happen! This Zucchini Coconut Soup with Bok Choy & Potatoes was made because I had excess zucchini and it needed to get cooked!

    Zucchini Coconut Soup

    When I had too many zucchinis delivered (I asked for 3 and got 3 bundles ?), I thought what better what to use them than in a soup. Hence, Zucchini Coconut Soup with Bok Choy & Potatoes!

    This soup came together because I wanted to create something with unique flavor & texture, not my typical go-to vegetable. I haven't cooked with Bok Choy often, but vaguely remember cooking it in school; always cooking the stems first & for a longer period & then adding in the leaves closer to serving.

    Then, I decided, cubed tomatoes were really calling my name! I've honestly felt potato deprived since I barely cooked with them over the past few weeks; in they went into the soup.

    Lastly, the spices & herbs just felt right!

    Jump to:
    • Dream up a soup and make it happen! This Zucchini Coconut Soup with Bok Choy & Potatoes was made because I had excess zucchini and it needed to get cooked!
    • Zucchini Coconut Soup with Bok Choy & Potatoes, Gluten Free

    Let's run through vegetable soup making basics:

    1. Sautee onions & garlic

    2. Add vegetables! Cook more.

    3. Pour in stock - vegetable stock, chicken stock

    4. Add spices!

    5. Simmer soup to cook to soften the vegetables.

    6. Add in any vegetables with shorter cook-times, such as potatoes; we don't want them falling apart if overcooked!

    7. Cook until vegetables are softened to your liking, then add garnishes, last-minute ingredient additions & enjoy!

    You can apply this soup-making technique to make any vegetable soup. This soup guide is to make a more liquidy soup, but if you prefer something thicker, feel free to blend semi-cooled soup in batches. You can blend the entire soup or only blend half of it for a fun textural contrast.

    You can apply this soup-making technique to make any vegetable soup. This soup guide is to make a more liquidy soup, but if you prefer something thicker, feel free to blend semi-cooled soup in batches. You can blend the entire soup or only blend half of it for a fun textural contrast.

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

    Course Soup
    Prep Time 20 minutes
    Cook Time 30 minutes
    Servings 6 -8 servings
    Calories 419kcal
    Author Dalya Rubin

    Ingredients

    • 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

    Instructions

    • 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.

    Nutrition

    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
    Did you try this recipe?Mention @itsrainingflour or tag #itsrainingflour! We'd love you see what you're getting up to in the kitchen!

    Other Gluten Free Recipes you may love!

    • Chimichurri Sweet Potatoes with Hemp Hearts
    • Gluten Free Chicken Nuggets with Plantain Chips
    « Kabocha Squash Salad with Chicken & Parsley Lime Dressing
    Gluten Free Meatless Meatballs with Roasted Red Pepper Sauce »

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    Hi, I'm Dalya, a trained Chef & Recipe Developer. I can't wait to teach all gluten free foodies how to cook and bake with confidence!

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