Creamy vegetarian zucchini soup with turmeric and coconut milk.
Dessi has been making this zucchini soup since last fall, and folks have been asking for the recipe since then! This zucchini soup recipe is super easy to make and loaded with veggies.
Once you make this soup recipe, make sure to try my hearty meatball soup.
How To Make Zucchini Soup
To make this vegetarian zucchini soup, start off by cooking some carrots, onions, and celery in a soup pot. Once the veggies have cooked for 10 minutes, add the 5 cloves of minced garlic.
The soup gets its golden color thanks to ground turmeric powder. Add 1 teaspoon to the pot along with paprika, cumin, and coriander.
Add the chopped zucchini, cover the pot and cook for 10-15 minutes. You want the zucchini to exude as much of its liquid as possible.
Add one can of full-fat coconut milk along with half a cup of water. Don't forget to season with some salt and pepper, slap the lid on the pot and simmer for 20 minutes.
Blend the soup and check for seasoning before serving. I like t garnish with fresh dill, parsley, and feta cheese. Enjoy!
Make sure to try more of my Fall and winter recipes:
10 minutes
30 minutes