Description
This zucchini soup is light, creamy, and comforting, made with fresh zucchini, potatoes, and coconut milk for a healthy and flavorful meal.
Ingredients
2 tablespoons 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, sliced into ¼-inch half-moons)
½ cup baby spinach
2 ½ cups vegetable broth
1 teaspoon salt
½ teaspoon ground black pepper
¾ cup coconut milk
1 tablespoon lemon juice
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
