Creamy Coconut Zucchini Soup
Let’s call this the dairy-free cousin to your favorite broccoli cheddar soup.
2 Tbsp coconut oil
1 Tbsp fresh ginger, minced
4 small-medium zucchini, peeled and chopped
2 Tbsp fresh oregano, minced
1 Tbsp fresh thyme, minced
salt & pepper
1/3 cup chicken stock
1 13.5 oz can coconut milk
1 lemon, juiced
1 Tbsp nutritional yeast
In a heavy-bottomed pot or sauce pan, turn the flame on medium. After a minute, once the pot is hot, add in the coconut oil and fresh ginger. Cook for 1 minute.
Add chopped zucchini and saute until tender, about 10 minutes. Add 1 Tbsp oregano, thyme, a generous pinch of salt and black pepper, and chicken stock. Once the liquid has mostly evaporated (about 5 minutes), add coconut milk. Let this cook for another 10 minutes. Remove from heat.
Using an immersion blender (or any blender you have handy) puree the zucchini and coconut milk mixture until smooth. Place the pot back on the stove — at this point, add back in the pureed soup — and add lemon juice and nutritional yeast. Taste for seasoning. Add more salt, pepper or citrus if you think it needs more.
Garnish with remaining oregano. Eat up!
If you know me, you know my obsession with comfort food. If I had things my way, I’d eat cheese any day of the week. But, these days I’m being extra nice to my stomach and coconut milk is my hero. I use nutritional yeast to give the soup an umami (almost cheesy) flavor. Feel free to add extra spices or try garnishing with my favorite chili crunch for a spicy kick.
