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5 from 1 vote

Creamy Zucchini & Coconut Milk Soup Recipe (Dairy-Free)

From the kitchen of Cookin Canuck. www.cookincanuck.com
Course: Soups
Cuisine: American
Keyword: Vegan, Vegetarian
Servings: 4 Servings as an Appetizer
Calories: 102kcal
Author: Dara Michalski | Cookin' Canuck

Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 1/2 red jalapeno pepper seeds & membranes removed (if desired), and minced
  • 3 cups packed grated zucchini
  • 1 tablespoon minced fresh mint leaves
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper plus more to taste
  • 2 3/4 cups vegetable broth
  • 1/3 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

Calories: 102kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Sodium: 948mg | Potassium: 304mg | Fiber: 1g | Sugar: 4g | Vitamin A: 600IU | Vitamin C: 21mg | Calcium: 27mg | Iron: 1mg