Description
Turn neutral-tasting zucchini into an absolute flavor explosion! Cooked with garlic, shallots and jalapeño and then blended until silky smooth, this coconut milk-based vegan zucchini soup is super creamy while also being quick and easy to make!
Ingredients
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- 2 tablespoons avocado oil
- 3 shallots, peeled and chopped
- 4 large garlic cloves, peeled and minced
- 1-inch jalapeno, stemmed and seeded, chopped
- 3/4 teaspoon salt
- 2 large zucchini (6 cups chopped)
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup fresh cilantro
- 2 limes, zested and juiced
- 1 tablespoon maple syrup
Instructions
- Sauté the shallots, garlic and jalapeño. Heat the oil in a medium pot over medium heat. Add the shallots, garlic, jalapeño and salt and sauté for 5 minutes. Watch closely to prevent the garlic from burning (turn down the heat to low if needed).
- Zucchini-fy the soup. Add the chopped zucchini and the entire can of coconut milk and bring to a boil. Cook for about 10 minutes until the zucchini is just fork tender. Do not overcook or you will lose some of the flavor.
- Blend. Transfer everything to a high-speed blender. Add the cilantro, lime zest, lime juice and maple syrup. Blend on the highest speed for 1 minute until perfectly smooth and creamy.
- Serve. Divide into bowls and enjoy immediately while hot. Feel free to garnish with a simple drizzle of coconut cream, lime wedges, lime zest or more jalapeño.
Equipment
Buy Now → Notes
Do not overcook the soup! Overcooking the soup will significantly dilute the flavor, so be sure to keep an eye on it towards the end. You want to cook the zucchini until it is just fork tender before transferring to the blender. If you do overcook it, it can be salvaged by adding some raw jalapeño to the blender at the end.
- Prep Time: 5
- Cook Time: 20
- Category: Soup
- Method: Stovetop