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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: Jan 13, 2025 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!
    • Creamy Zucchini Coconut Milk Soup
    • Questions & Reviews

    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

    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!
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    Course: Soup
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 10 minutes minutes
    Cook Time: 35 minutes minutes
    Servings: 6 servings
    Calories: 382kcal
    Author: Dalya Rubin

    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
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    Trained Chef, turned recipe developer and food photographer. I can't wait to share all my kosher gluten free recipes with you!

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