Zucchini coconut soup Vegan
This simple zucchini coconut soup is easy and quick with only a few ingredients. A bit of spice and without dairy so also suitable for vegans.
Recipe zucchini coconut soup
Ingredients
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Made by Véronique
Published at 2020-07-09, this recipe is for 6 persons and takes 30 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-07-19
Preparation - 10 minutes
Peel and finely chop the onion and large garlic clove. Rinse the zucchinis, removes the ends and chop into chunks. These pieces don't have to be very neat, as the soup is going to be pureed.
Roast a handful of almond shavings in a dry skillet until they're beautifully golden brown.
Finishing the zucchini coconut soup - 20 minutes
Heat olive oil in a medium-sized pan and sauté the onion and garlic for a few minutes. Add the zucchini chunks and cook some more. Add ground ginger, lemongrass and cumin and stir well.
Pour in the vegetable stock and bring to a boil. Turn down the heat as soon as the soup starts to boil and let it simmer for about 10 minutes.
Stir in the coconut milk and create a smooth soup using a blender or immersion blender. Season the soup with pepper and salt and serve with some roasted almond shavings. Enjoy!
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