Zucchini Basil Coconut Soup (Printable Version)
Vibrant zucchini and basil blend with coconut milk for a light, creamy bowl that’s both fresh and satisfying.
# What You'll Need:
→ Vegetables
01 -
2 tablespoons olive oil
02 -
1 medium onion, diced
03 -
3 cloves garlic, minced
04 -
4 medium zucchini, sliced (about 1.2 pounds)
05 -
2 cups vegetable broth
06 -
1 cup loosely packed fresh basil leaves
→ Coconut & Seasonings
07 -
1 can coconut milk (14 ounces, full-fat recommended)
08 -
1 teaspoon sea salt, or to taste
09 -
1/2 teaspoon black pepper
10 -
1/4 teaspoon ground nutmeg (optional)
11 -
Juice of 1/2 lemon
→ Garnish (optional)
12 -
Extra basil leaves
13 -
Toasted pumpkin seeds
14 -
Drizzle of olive oil
# Steps to Follow:
01 -
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 4 to 5 minutes until translucent.
02 -
Add the minced garlic and cook for 1 minute until aromatic.
03 -
Add sliced zucchini to the pot and sauté for 5 minutes, stirring occasionally.
04 -
Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 10 to 12 minutes until the zucchini is tender.
05 -
Stir in the basil leaves and cook until wilted, about 1 minute.
06 -
Remove the pot from heat. Blend the soup with an immersion blender, or in batches using a countertop blender, until smooth and creamy.
07 -
Return the blended soup to low heat. Stir in coconut milk, sea salt, black pepper, and nutmeg if using. Gently heat for 2 to 3 minutes without boiling.
08 -
Stir in lemon juice and adjust seasoning to taste. Ladle soup into serving bowls.
09 -
Garnish with additional basil leaves, toasted pumpkin seeds, and a drizzle of olive oil if desired.
# Important Notes:
01 -
For added protein, blend in a handful of cooked white beans before puréeing.
02 -
Substitute basil with fresh mint to introduce a different herbal profile.
03 -
Pair with crusty bread or a vibrant side salad for a more substantial meal.
04 -
This soup complements crisp white wines such as Sauvignon Blanc or Grüner Veltliner.