I love how nourishing and cozy this zucchini soup is while staying light and plant-based. The zucchini and potato blend into a silky, smooth texture, and the coconut milk gives it richness without being heavy. The added spinach boosts the color and nutrients, and I find that the lemon juice at the end brightens everything beautifully. It’s also a great way to use up extra zucchini from the garden or market.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tbsp olive oil ½ cup chopped yellow onion 2 cloves garlic, minced 1 large russet potato, peeled and diced (about 3 cups) 2 lbs zucchini, chopped (about 4–5 medium zucchinis, sliced into ¼-inch half-moons) ½ cup baby spinach 2 ½ cups vegetable broth 1 tsp salt ½ tsp ground black pepper ¾ cup coconut milk 1 tbsp lemon juice Fresh dill for garnish (optional)
Directions
I start by heating a large pot over medium-high heat, then add the chopped onion and sauté for about 5 minutes until soft.
I stir in the garlic and cook it for about a minute until it smells fragrant.
Next, I add the diced potato and cook for 3–4 minutes, stirring now and then.
I toss in the chopped zucchini with a splash of broth and cook for another 5 minutes until it starts to soften.
I pour in the remaining vegetable broth, season with salt and pepper, stir well, then cover and let it simmer for 10–12 minutes until the vegetables are nice and tender.
I stir in the spinach and let it wilt into the soup for about a minute.
Then, I blend the soup in two batches using a high-speed blender (or an immersion blender) until it’s smooth and creamy.
Finally, I stir in the coconut milk and lemon juice, taste for seasoning, and it’s ready to serve. A little fresh dill on top adds a great finish.
Servings and timing
This recipe makes about 6 servings. It takes around 10 minutes to prep and 25 minutes to cook, so I have a healthy, flavorful soup on the table in just 35 minutes.
Variations
Sometimes I add a pinch of red pepper flakes if I want a little heat. I’ve also tried replacing the potato with cauliflower for a lower-carb version. For extra protein, I occasionally blend in a scoop of white beans or top the soup with toasted chickpeas. If I don’t have coconut milk, I use cashew cream or a bit of regular cream depending on what I’m going for.
Storage/Reheating
I store leftover soup in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop or microwave it in short intervals, stirring between each to heat evenly. This soup also freezes really well—just let it cool completely and store it in freezer-safe containers for up to 2 months.
FAQs
Can I make this soup without coconut milk?
Yes, I’ve made it with regular milk, cream, or even just more broth for a lighter version. Coconut milk adds richness, but it’s flexible.
Can I freeze zucchini soup?
Definitely. I let it cool completely, portion it into freezer-safe containers, and freeze for up to 2 months. When I reheat it, I stir in a splash of broth or milk to bring back the creamy texture.
Do I have to peel the zucchini?
Nope. I usually leave the skin on since it blends well and adds to the soup’s vibrant green color. Just make sure to wash it thoroughly.
What can I use instead of russet potatoes?
Yukon Gold or any starchy potato works. I’ve even used sweet potatoes for a different flavor twist—it’s delicious.
Is this soup good cold?
Surprisingly, yes. On warmer days, I sometimes serve it chilled like a gazpacho. It’s refreshing and still full of flavor.
Conclusion
This Zucchini Soup is a simple, wholesome recipe that proves comfort food doesn’t have to be heavy. I love how easy it is to make, how adaptable it is with different ingredients, and how smooth and flavorful the final result always is. Whether I’m looking for a light meal or a make-ahead option, this soup is always a favorite in my kitchen.
Fresh dill, for garnish (optional but highly recommended)
Instructions
Heat a large pot over medium-high heat. Add olive oil and chopped onion. Cook for about 5 minutes, stirring occasionally, until softened.
Add minced garlic and cook for 1 minute, just until fragrant.
Stir in the diced potato and cook for 3–4 minutes, stirring occasionally.
Add the zucchini and a small splash of the broth. Cook for 5 minutes, stirring occasionally, until the zucchini begins to soften.
Pour in the remaining vegetable broth. Add salt and black pepper. Stir well, cover, and simmer for 10–12 minutes, until potatoes and zucchini are fork-tender.
Stir in the baby spinach and cook for 1 minute, until wilted.
Carefully blend the soup until smooth using a high-speed blender (in two batches) or an immersion blender directly in the pot.
Return soup to the pot if needed. Stir in coconut milk and lemon juice. Warm gently and adjust seasoning if needed.
Serve hot, garnished with fresh dill if desired.
Notes
Always blend hot soup in batches to avoid overflow or steam buildup.
Coconut milk adds creaminess without dairy, but cashew cream also works well.
For extra flavor, add a pinch of red pepper flakes or fresh herbs before serving.
