Creamy zucchini soup

Based on 20 ratings

“Whether it’s summer or winter, a creamy soup is always welcome! Local favorite zucchini meets a little lime, curry, and coconut milk to make this incredibly delicious dish!”

Difficulty

Easy 👌
50
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
600 g zucchinis
300 ml coconut milk
potatoes
3 cloves garlic
10 g ginger
onion
10 stalks parsley
2 stalks mint
4 tbsp vegetable oil
2 tsp curry powder
½ tsp ground cumin
600 ml vegetable broth
salt
pepper
lime juice
curry powder
unsweetened coconut flake (for serving)
chili flakes (for serving)
mint (for serving)
Metric
Imperial

Utensils

  • peeler
  • knife
  • cutting board
  • saucepan
  • cooking spoon
  • immersion blender

Nutrition per serving

Cal
658
Protein
31 g
Fat
36 g
Carb
51 g
  • Step 1/3

    Peel and dice potatoes. Finely chop garlic, ginger, onion, parsley, and mint. Dice zucchini.
    • potatoes
    • 3 cloves garlic
    • 10 g ginger
    • onion
    • 10 stalks parsley
    • 2 stalks mint
    • 600 g zucchinis
    • peeler
    • knife
    • cutting board

    Peel and dice potatoes. Finely chop garlic, ginger, onion, parsley, and mint. Dice zucchini.

  • Step 2/3

    Heat oil in a saucepan over medium heat. Sauté garlic, ginger, and onions until golden. Add zucchini and potatoes, season with curry powder, cumin, salt, and pepper, and cook briefly. Pour in vegetable broth and let simmer for approx. 25 min. until potatoes and zucchini are tender.
    • 4 tbsp vegetable oil
    • 2 tsp curry powder
    • ½ tsp ground cumin
    • 600 ml vegetable broth
    • salt
    • pepper
    • saucepan
    • cooking spoon

    Heat oil in a saucepan over medium heat. Sauté garlic, ginger, and onions until golden. Add zucchini and potatoes, season with curry powder, cumin, salt, and pepper, and cook briefly. Pour in vegetable broth and let simmer for approx. 25 min. until potatoes and zucchini are tender.

  • Step 3/3

    Once vegetables are tender, remove pan from heat and add coconut milk, chopped parsley and mint. Blend the soup into a cream and season with salt, pepper, lime juice, and a little more curry powder if desired. Top with coconut and chili flakes and fresh mint before serving. Enjoy!
    • 300 ml coconut milk
    • salt
    • pepper
    • lime juice
    • curry powder
    • unsweetened coconut flake (for serving)
    • chili flakes (for serving)
    • mint (for serving)
    • immersion blender

    Once vegetables are tender, remove pan from heat and add coconut milk, chopped parsley and mint. Blend the soup into a cream and season with salt, pepper, lime juice, and a little more curry powder if desired. Top with coconut and chili flakes and fresh mint before serving. Enjoy!