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+ servings

Zucchini Soup

This zucchini soup is light, fresh, and full of flavor! Zucchini is pureed with potatoes to give it a nice thick texture! It has a touch of coconut milk for the perfect vegan soup!
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course dinner, lunch
Servings 4
  • 4-5 medium zucchini
  • 1 medium gold potato
  • 1/2 medium onion
  • 2 garlic cloves
  • 1 tbsp oregano
  • 1 tsp salt (to taste)
  • 1/2 tsp ground black pepper (to taste)
  • 4 cups vegetable broth
  • 8 oz canned coconut milk
  • Chop zucchini, and onions. 
  • Peel and chop the potato.
  • In a 4 qt heavy pot add zucchini, onions, and potatoes.
  • Peel garlic and add to the same pot.
  • Top vegetables with oregano, salt, pepper, and vegetable broth.
  • Bring to a boil, reduce the heat to medium-medium low, cover and cook for 20-25 minutes.
  • Using an immersion blender, blend until smooth. Or you can transfer to a blender. (Be careful when blending hot liquids in a blender!)
  • Add coconut milk and stir until nice and creamy.
  • Garnish with croutons and parsley.
Keyword healthy zucchini soup, low carb soup, quick zucchini soup, vegan soup recipe, vegan zucchini soup, zucchini soup
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