Name: Zucchini coconut soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon coconut oil; 1/2 medium onion (chopped); 3 garlic cloves (quartered); 2 large zucchini (sliced); 3 cup vegetable stock; 1/2 cup full-fat coconut milk (canned); 1 teaspoon salt; 1/2 cup crispy chickpeas (optional topping); 1/2 cup cooked quinoa (optional topping)

Zucchini Coconut Soup
Zucchini coconut soup

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A light, dairy-free soup that’s creamy without being heavy. Sauté, simmer, blend — done in about 35 minutes. Great as a light main or a starter, and works year-round.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Servings: 4 servings
Course: Main
Cuisine: Main Dishes, Soups
Calories: 140
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★★★★★
“It was smoothies only. Now, I’m trying new things. And liking them!”

Meredith, Leominster, MA

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Comments

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2 responses to “Zucchini Coconut Soup”

Barbara

January 2, 2018

Why not make this on soup setting?

Reply
1. Lenny Gale
  
  January 3, 2018
  
  Hi Barbara, you definitely could make this start-to-finish with the soup setting. But we’ve found that sautéing the vegetables on a pan first brings out more of those aromas and flavors.

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Zucchini coconut soup

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