Zucchini Coconut Soup with Bok Choy & Potatoes, Gluten Free
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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!
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:
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.
Creamy Zucchini Coconut Milk Soup
Ingredients
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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.
Test Kitchen 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.
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