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.
Printable Recipe
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
Drick
what fun - would love this chilled
Belinda @zomppa
Wow - what a spread! The soup looks so silky - and great photos.
tspegar
i love reading everyone's blogs on your get together and evo. so sad i had to miss out but so happy you all enjoyed your time!
Isabelle
Sounds like you got to meet a great group of bloggers at the conference. Thanks so much for sharing your photos and experiences so we the rest of us can live vicariously through you. 🙂
As for the soup, it looks absolutely wonderful... I have a feeling it would be quite nice with some fresh corn stirred in, too, though the zucchini and coconut milk combo sounds delicious all on its own.
SLCFoodie
I am always trying to find a way to slip soup back into our meals during the summer. I love soup all year around. This recipe sounds especially good for summer! I will have to give it a shot.
Also, it was lovely seeing you and catching up a bit at Cristie's.
chris
I love reading about this! What a wonderful time you all shared. 😉 Lovin' this soup!
Trix
Ah, you lucky woman, you! What fun. The soup looks awesome, I love creamy veg soups, and this is a great way to get to enjoy them in the summer without all that cream (and fat!)
Bonnie
It was so nice to meet you at Cristie's. I love zucchini anything and especially soup. What a nice, unique twist to an old favorite. Now I have another recipe to use those garden zucchini. Your photos are beautiful, by the way.
Karina Allrich
Sounds like fun- lovely photos! And the soup sounds superb.
Cookin' Canuck
Helene, the pleasure was all mine.
Kalyn, we missed you, but glad you were able to spend time with your family.
Barbara, thank you. The small amount of coconut milk added a nice creaminess, along with an extra shot of flavor.
Maria, the feeling's mutual!
Megan, Elin & Claudia - thanks so much!
Lydia, I do actually have an immersion blender, but completely forgot to pull it out for this recipe. That would definitely solve the soup-on-the-ceiling problem.
Katie, it was so good to meet you, too. You are absolutely adorable and your photos are inspiring.
Joseph
Another thing that would solve that problem would be doing this as a raw zucchini soup, which is what I might try it out as since sometimes during the summer season it does, believe it or not here in the Buffalo, NY area, sometimes get way too hot and humid to want to do any cooking over the stove at all LOL. And if doing this as a raw zucchini soup I might just leave out the hot peppers, mainly because I'm guessing sauteeing them kinda takes the edge off them for one thing but unfortunately my system tends to complain these days when I eat spicy stuff 🙁
Katie @ goodLife {eats}
So glad I was able to meet you. You are sweet and tons of fun! Got a great pic of you dealing with the lobster!
pegasuslegend
what a great time had by all, great pictures great fun and gorgeous soup wow~
Lydia (The Perfect Pantry)
Looks like such a fun event, and so many good photographers there. I do see an immersion blender in your future -- it's great for pureeing hot soups right in the pot.
Elin
CC , can see that you had so much fun at the EVO conference 🙂 and thanks for sharing. A great write out on the events there 🙂
Megan
This looks so fresh, easy and delicious. A *must try*!
Megan
This sounds so fresh, easy and delicious, I think I'll have to give it a try!
Maria
So glad you were able to come to the workshop and party with Helene. I always have the best time with you! I am still in awe of how wonderful the workshop was. Loved it! Great recap!
Barbara @moderncomfortfood
This wonderful looking soup is on my must-make list for this summer. I love that you've added coconut milk here while still keeping the soup light, simple, and vegetable rich. Perfect for summer.
Kalyn
I'm very sad I missed out on the fun of the evening with Helene and the conference, but I have been having a lot of fun with my family members who are visiting in Utah. We ended up having a death in the family right in the middle of it too (my dad's sister, who had been sick for a long time). Obviously the timing was not meant to be for me, but next time I'll be there!
Helene
It was great to finally meet you Dara! I am glad you came to the party and then to Evo!