![['Close-up view of a creamy Zucchini Coconut Soup in a bowl with basil garnish.', 'A side view of Zucchini Coconut Soup showcasing its rich texture and vibrant colors.', 'Delicious Zucchini Coconut Soup in a bowl, with visible chunks of zucchini and herbs.', 'Bowl of smooth Zucchini Coconut Soup topped with basil leaves against a simple background.']](https://proteinrecipelab.com/wp-content/uploads/2026/07/zucchini-coconut-soup_1_U1.webp)
Zucchini Coconut Soup
A creamy, flavorful soup combining fresh zucchinis and coconut milk, perfect for a comforting meal.
Ingredients
Vegetables
- 1 medium potato, diced and peeled
- 3 cloves minced garlic
- 4 medium zucchinis, cut into chunks
- 1 large onion, chopped
- 1 cup creamy coconut milk
- 4 cups veggie broth
- 2 spoons olive oil
- 1 small bunch fresh basil leaves
- a sprinkle to taste pepper and salt
- optional croutons and extra basil for decoration
Instructions
- Sauté chopped onion in olive oil until soft, about 5 minutes.
- Add garlic and cook for 1-2 minutes until fragrant.
- Stir in zucchini and potato, cook for 5 minutes.
- Pour in veggie broth, simmer for 15-20 minutes until tender.
- Add basil, blend until smooth, then stir in coconut milk. Season with salt and pepper.
- Serve hot, garnished with croutons and extra basil if desired.
Notes
For a richer flavor, add a squeeze of lime or a dash of chili flakes.