This surprisingly delicious zucchini and coconut milk soup is dairy-free and easy to make. A great way to use up extra zucchini.
You know there is a lot to talk about when the title is almost as long as the blog post itself. Over the weekend, I had the pleasure of attending the food blogging workshop at the EVO Conference (Evolution of Women in Social Media) in Park City, Utah. The big draw for me was to learn from Hélène Dujardin, whose imaginative and beautiful photos inspire food bloggers and cooks around the globe.
As part of the workshop, we were served an inspiring meal cooked by Chef John Murcko of Talisker on Main. He taught us the finer points of cooking with lobsters, treating us to his Lobster Bisque and Scallop & Lobster Corn Dogs (seriously good). One of his tricks for adding richness to the lobster bisque without using cream was to use coconut milk, which is what inspired this Zucchini & Coconut Milk Soup recipe.
My first attempt at making quenelles for the seafood corn dogs.
Two days before the conference, Maria oF Two Peas and Their Pod kindly set up an appetizer and dessert evening. Hélène is sweet (though with an entertaining wicked streak), funny, and generous with her knowledge and opinions.
Pictured (left to right): Becky of Project Domestication, Barbara of Barbara Bakes, Becky of Vintage Mixer, Maria of Two Peas and Their Pod, Hélène Dujardin, Kristie of The Table Runner, Brooke Lark, Holly of PheMOMenon, Bonnie of City Home/Country Home, and me.
The table settings were inspired and the food was fresh, innovative, and beautiful.
Now, on to the recipe. As I mentioned above, this recipe was inspired by the coconut milk added to Chef John Murcko's soup. With zucchini plants readying to explode and fresh mint threatening to take over gardens, this soup makes good use of these seasonal ingredients. I served it hot, but it is also lovely when enjoyed chilled on a hot day.
Prepare ingredients by finely chopping ½ yellow onion, 2 cloves garlic, and ½ red jalapeno pepper. I cut the seeds and membranes out of the peppers, but you can leave them in if you prefer more heat.
Grate 2 to 3 zucchini to equal 3 cups (packed) total.
Heat 1 tablespoon olive oil in a large sauce pan set over medium-low heat. Add the onion and chili pepper, and sweat (cook without browning) until the onion is soft and translucent, 7 to 10 minutes. Add the garlic and cook for additional 2 minutes.
Turn the heat to medium, add the grated zucchini and 1 tablespoon chopped fresh mint leaves, and cook until the zucchini is starting to soften, about 4 to 5 minutes. Season with ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper.
Add 2 ¾ cups vegetable broth, bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes.
Remove soup from the heat and let cool for about 10 minutes. Trust me, you do not want to skip this step. That is, unless you enjoy wiping hot soup off your ceiling after your blender lid flies off.
Process the soup in a blender, in two batches, until the soup is almost smooth, but with a little bit of texture. Return to the saucepan, stir in ⅓ cup coconut milk, reheat, and season to taste with salt and pepper. Serve.
This soup can also be served chilled - a nice treat on a hot day.
Creamy Zucchini & Coconut Milk Soup Recipe (Dairy-Free)
Ingredients
- 1 tablespoon olive oil
- ½ medium yellow onion finely chopped
- 2 cloves garlic minced
- ½ red jalapeno pepper seeds & membranes removed (if desired), and minced
- 3 cups packed grated zucchini
- 1 tablespoon minced fresh mint leaves
- ½ teaspoon kosher salt plus more to taste
- ½ teaspoon freshly ground black pepper plus more to taste
- 2 ¾ cups vegetable broth
- ⅓ cup coconut milk
Instructions
- Heat olive oil in a large sauce pan set over medium-low heat. Add the onion and chili pepper, and sweat (cook without browning) until the onion is soft and translucent, 7 to 10 minutes. Add the garlic and cook for additional 2 minutes.
- Turn the heat to medium, add the grated zucchini and chopped mint leaves, and cook until the zucchini is starting to soften, about 4 to 5 minutes. Season with salt and pepper.
- Add broth, bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes.
- Remove soup from the heat and let cool for about 10 minutes. Trust me, you do not want to skip this step. That is, unless you enjoy wiping hot soup off your ceiling after your blender lid flies off.
- Process the soup in a blender, in two batches, until the soup is almost smooth, but with a little bit of texture. Return to the saucepan, stir in coconut milk, reheat, and season to taste with salt and pepper. Serve.
- This soup can also be served chilled – a nice treat on a hot day.
Nutrition
Amber Fox
This soup is so yummy!! I follows it exactly, well I couldn't find the spice this recipe calls for, I used all spice instead! So freaking amazing! I will add this to my go to when I want a light soup! Here in az hot desert this really hit the spot! Thank you!!!
Shelley
Just made this, with high hopes! but it is bland...I used green jalapenos, but other than that stuck to the recipe. In the end I added a tbs apple cider vinegar and 1 tsp curry powder to liven it up.
Cindy
For the coconut milk, do you use canned kind or the shelf-stable boxed kind?
What brand? Is it sweetened or unsweetened & low-fat or full-fat? Thank you.
Trish
What a wonderful experience it must have been to attend the EVO conference. The soup looks and sounds amazing. On this cool day, I could go for a spicy creamy bowl of soup. Thanks!
daer0n
This soup looks absolutely delicious. The perfect combination, I love Zucchini and love coconut milk as well, both would make the perfect soup since they both have such creamy consistency.
I recently made some chicken in coconut milk sauce with kale, it was so good! I definitely have to try this recipe!
Greetings from Calgary, by the way 🙂
Nury
Magic of Spice
Wow the soup looks fantastic. Ant the conference looks like a great time:)
recipe for soup
this looks like a super delicious recipe... i need to try this one. thanks 🙂
Maggy@ThreeManyCooks.com
I immediately love this soup because it has two of my favorite ingredients in it - zucchini and coconut milk! Can't wait to give this one a try.
Also, I wish I'd been at that conference! Would love to have met you all and learned from Helene!
Pacheco Patty
Your soup looks so good, I'm bookmarking this to try, love the coconut milk!
Michelle @ Brown Eyed Baker
Oooh this soup looks fantastic! And the conference looks awesome as well - I really need to get my butt to some of these!
Jenny
What fun Dara! Your soup looks so yummy too! Wish I could have hung out with you ladies last week, love looking at all of your pictures 🙂
Tracy
The soup looks wonderful! I think I have a bunch of coconut milk on hand, too!
Priscilla - She's Cookin'
I wish I could have attended EVO - looks like such great fun meeting other food bloggers and learning as you go. Not to mention, the food! Your zucchini soup looks delicious and I'm sure the coconut milk adds a unique taste sensation! Congrats on the Top 9!
Lynn
Sounds great! I've got tons of zucchini in the fridge. I was going to stuff them, but this seems like a much better idea!
Devaki
Dear Dara - What a great opportunity for you! I rally enjoyed reading about the yummy eats and fun people you met at the conference.
The soup is marvelous. I especially like the coconut milk and mint in it.
Excellent for the summer recipe.
Ciao, Devaki @ weavethousandflavors
Fight the Fat Foodie
What a wonderful recipe!
marla {family fresh cooking}
Such a fun post. EVO looks like it was wonderful. Your soup looks very tasty. Love the idea of Zucchini & coconut milk. Sitting in workshop with Helen & group right now. She is such a great inspiration!
Shriya
Wow those are really tempting pics. Soup recipe sounds really delicious.
Kristen
You were quite the trooper, staying out in that heat, murdering the lobster, etc. 🙂 It was so fun to finally meet you.
This soup looks so delicious! What a fantastic combo.
Gera @ SweetsFoodsBlog
What a great event so many delicious persons, photos and dishes! Good times for all of you 🙂
Cheers,
Gera