Welcome to a delightful bowl of Zucchini Soup that’s refreshing and creamy all at once! This recipe is perfect for a light lunch or dinner, and it’s packed with flavor.
Why You'll Love It
This soup is not only easy to make, but it also brings together the wonderful flavors of zucchini, basil, and coconut milk. Trust me, you’ll love how creamy and comforting this dish is!
Cooking Tips
Make sure to blend the soup until it's completely smooth for the best texture. Feel free to adjust the heat by varying the amount of serrano pepper you add!
Ingredients
- Soup Base:
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Instructions
- Cook the Vegetables:
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Step 1- Sauté the vegetables: 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.
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Step 2- Blend the Soup: Transfer the soup to a blender and add the basil, cilantro, and lime juice. Blend until smooth and season to taste.
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Step 3- Serve: 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.
Nutrition
- Calories: 250, Fat: 20g, Carbs: 18g, Protein: 3g
Cooking techniques
When sautéing, keep the heat moderate to prevent burning the garlic and shallots. Blending the soup until smooth is key for a creamy texture!
Variations or substitutions
For a spicier version, add more serrano pepper or try another type of chili. You can also substitute the coconut milk with vegetable broth for a lighter version.
Storage tips
Store any leftovers in an airtight container in the fridge for up to 3 days. This soup can also be frozen for up to 2 months; just reheat gently on the stove.
Notes
Feel free to adjust the seasoning to your taste, and don’t skip the garnish—it makes a big difference!
