loveandlemons4.7
Zucchini Soup
This zucchini soup is creamy, bright, and refreshing, filled with coconut milk, fresh herbs, ginger, and lime. I love to make it for a healthy weeknight dinner or light lunch. This recipe is gluten-free, dairy-free, and vegan.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●blender
- ●bowl
📝 Preparation Steps
1
Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the shallot, zucchini, garlic, serrano, and salt and cook, stirring occasionally, for ⏱️ 8 minutes, or until the zucchini is soft but not mushy. Add the coconut milk, lime zest, ginger, and sugar and simmer for ⏱️ 15 minutes. Turn off the heat and allow to cool slightly.
coconut oil2 tablespoonsmedium zucchini, 1½ pounds, chopped3
2
Transfer the soup to a blender and add the basil, cilantro, and lime juice. Blend until smooth and season to taste.
fresh lime juice, plus wedges for serving3 tablespoons
3
Pour the soup into bowls and drizzle with more coconut milk, if desired. Garnish with basil and cilantro and serve with lime wedges for squeezing.
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