Herbed Zucchini Soup
Creamy, vibrant, and bursting with garden-fresh flavors, this Herbed Zucchini Soup is a comforting yet light dish perfect for any season. Packed with the natural sweetness of zucchini and aromatic notes from fresh parsley, basil, and thyme, this soup delivers a healthy, flavorful meal in just 35 minutes. Blended to silky perfection with unsweetened coconut milk and brightened with a splash of lemon juice, it’s a vegan and gluten-free delight that feels indulgent yet guilt-free. Ideal for cozy lunches or elegant dinner starters, this soup is finished with a sprinkle of fresh chives for an elegant touch. Whether you’re eating light or looking to impress with minimal effort, Herbed Zucchini Soup is a versatile recipe that brings flair to your table.
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 4 cups vegetable broth
- 3 tablespoons, chopped fresh parsley
- 3 tablespoons, chopped fresh basil
- 1 teaspoon, chopped fresh thyme
- 0.5 cup unsweetened coconut milk
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon lemon juice
- 2 tablespoons, chopped (for garnish) fresh chives
Instructions
Wash the zucchini and slice them into thin rounds.
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until soft and translucent.
Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
Stir in the sliced zucchini and cook for 5 minutes, until they start to soften.
Pour in the vegetable broth and bring it to a boil. Reduce the heat to simmer and cook for 10 minutes, or until the zucchini is tender.
Stir in the fresh parsley, basil, and thyme. Simmer for another 2 minutes.
Remove the pot from the heat and allow the soup to cool slightly.
Use an immersion blender or transfer the soup into a standard blender (in batches if necessary) and blend until smooth.
Return the blended soup to the pot and stir in the coconut milk.
Season with salt, black pepper, and lemon juice to taste.
Reheat gently if needed but avoid boiling.
Serve warm, garnished with fresh chives.
Nutrition Facts
Calories |
978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 12090 mg | 526% | |
| Total Carbohydrate | 133.6 g | 49% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 74.1 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 552 mg | 42% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3751 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
