Zucchini Soup Recipe | How to Make Zucchini Soup

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk reduces calories while maintaining creaminess.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock can be healthier and cheaper.

Heat oil in a large pot over medium heat until shimmering.

Add cumin seeds and toast until fragrant, about 1 minute.

Add chopped onion, garlic, and ginger; sauté until onion is translucent, about 5 minutes.

Stir in chopped zucchini and green chili; cook for 3-4 minutes until zucchini softens.

Sprinkle in coriander powder and turmeric; cook for 1 minute to bloom the spices.

Pour in vegetable broth and bring to a boil; reduce heat and simmer for 15 minutes.

Remove from heat and let cool slightly.

Blend the soup until smooth using an immersion blender or in batches in a countertop blender.

Stir in coconut milk and lime juice; season with salt and black pepper to taste.

Reheat gently over low heat, if necessary, before serving.

Garnish with fresh cilantro before serving.

Cooking Techniques

Spice Level:

Dietary