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Creamy Zucchini Soup: A Perfect Springtime Meal

McKel Hill
A creamy dairy-free soup made with coconut milk, fresh spring zucchini, fresh herbs and lemon.
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Soup, Main Course or Side, Lunch
Cuisine American, American/Southern
Servings 4 servings
Calories 304 kcal


  • 2 Tablespoons olive oil
  • ½ medium red onion chopped
  • 2 cloves of garlic minced
  • 2 large zucchini or 4 small, chopped
  • 1 cup vegetable stock divided
  • 2 cups canned organic, full-fat coconut milk
  • Juice of 2 lemons
  • 1 teaspoon sea salt
  • Freshly ground black pepper to taste


  • In a medium-hot skillet, add olive oil, onion, garlic and zucchini. Cook until fragrant and tender, about 15 minutes. Add about 1/2 cup of the vegetable stock during this cooking process to help steam-cook the zucchini in the skillet. Reserve the rest for blending.
  • In a high-speed blender, combine all of the remaining ingredients and blend until thick and smooth. Taste test to adjust for any seasonings or lemon juice and reblend. Store in an airtight glass container. To reheat, pour in a pot and cook over medium heat until warm.
  • Notes: Add proteins like organic tempeh, organic tofu or chickpeas to bulk up the soup and make it more of a meal. Also, top with healthy fats like sliced avocado, pumpkin seeds or a drizzle of olive oil.


Serving: 1gCalories: 304kcalCarbohydrates: 11gProtein: 3gFat: 29gSugar: 6g
Keyword soup
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