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!

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 Soup with Bok Choy & Potatoes

Yield: 6-8 servings

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour 45 minutes

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Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 6 garlic cloves sliced
• 7 skinny zucchini or 5 large zucchinis, 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 & cut into thin pieces
• 2-3 teaspoons sea salt
• ½ tsp ground black pepper
• ¾ tsp ground coriander
• ¼ tsp red pepper flakes
• 1 tsp apple cider vinegar
• 1 cup cilantro, chopped
• Garnish: sliced Jalapeno, lime & vegan parmesan

Instructions

1. 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.
2. Next, add the zucchini to the pot, stir, and cook another 5-8 minutes over medium heat.
3. 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.
4. Bring to a boil, then turn the heat down to simmer for 25 minutes or until the potatoes are softened and cooked through.
5. 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.
6. 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.