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