If you're on the lookout for a wholesome way to get more vegetables into your diet, this soup is a winner. Zucchini takes the spotlight here, and trust me, it's more than just a green squash. Packed with vitamins, minerals, and antioxidants, zucchini adds a burst of natural flavor while contributing to your daily veggie intake.
Every autumn I come back from my parents garden with a bag full of huge zucchinis so every year I get to explore different ways of cooking this vegetable. And it really fits well into every recipe so it's child play to use them all 😁
However, I feel like making soup is the easiest way so it is perfect when I am not in a mood for cooking or simply don't have time.
The Creamy Twist - Coconut Milk:
What makes this soup ultra-creamy without a drop of dairy? The magic lies in coconut milk. This plant-based alternative brings a luxurious texture and subtle sweetness to the soup. Not only does it create a velvety mouthfeel, but it also complements the zucchini's earthy taste perfectly.
Nourishment in Every Spoonful:
One of the things I love about this recipe is that it's incredibly versatile. It's hearty enough to enjoy as a main course or simple enough to pair with your favorite salad or bread. Plus, it's a fantastic way to sneak in those nutrient-packed veggies, especially if you're cooking for picky eaters (we all know a few, right?).
Cooking Simplified:
If you're anything like me, you appreciate recipes that don't involve complex steps or hard-to-find ingredients. This zucchini soup keeps it simple and straightforward. With just a handful of kitchen staples and a dash of creativity, you'll have a wholesome meal ready in no time.
So, whether you're craving a comforting bowl on a chilly evening or aiming to make the most of your zucchini harvest, this Vegan Creamy Zucchini Soup with Coconut Milk has got your back. It's a game-changer for busy weeknights and lazy weekends alike! 🌱🍲
You will need:
For about 3 servings
● About 700 g. of zucchini
● 2 potatoes
● 1 onion
● 4 garlic cloves
● 1 tbsp olive oil
● 1 cube of vegetable stock
● 600 ml. water
● 1 tsp curry powder
● 1 tsp turmeric
● Pinch of pepper
● Salt if needed
● 300 ml. full-fat coconut milk
Preparation
- Chop the zucchini into cubes. Remove the seeds if the zucchini has large ones and peel the skin if it is very hard.
- Peel and chop the potatoes.
- Peel and chop the onion and garlic cloves.
- Add the oil to the pot, heat it up, add the chopped onion and garlic and fry for a couple of minutes, constantly mixing, until they become transparent. Add a splash of water if needed, if they start to burn.
- Pour the water into the pot, add the chopped zucchini and potatoes and cook for about 25-30 minutes or until they are soft.
- When the vegetables are cooked, add the stock cube, curry and turmeric, pepper, stir and leave to cool for a few minutes.
- Then blend everything with a hand blender until smooth.
- Add the coconut milk and mix well.
You can serve the soup with some fresh basil, bread and extra coconut milk on top as a decoration 🥥