Zucchini Soup
Serves 4
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.
Ingredients
- 2 tablespoons coconut oil
- 2 shallots, chopped (⅔ cup)
- 3 medium zucchini, 1½ pounds, chopped
- 2 garlic cloves, sliced
- ½ to 1 serrano pepper, stemmed and sliced
- ¾ teaspoon sea salt
- 1 (13.5-ounce) can full-fat coconut milk, plus more for optional garnish
- Zest of one lime
- 1 tablespoon grated fresh ginger
- ½ teaspoon cane sugar
- ⅓ cup fresh basil leaves, plus more for garnish
- ⅓ cup fresh cilantro, plus more for garnish
- 3 tablespoons fresh lime juice, plus wedges for serving
Instructions
- 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.
- Transfer the soup to a blender and add the basil, cilantro, and lime juice. Blend until smooth and season to taste.
- 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.