Spicy Zucchini Soup
Warm up your taste buds with this velvety Spicy Zucchini Soup, a vibrant and flavorful dish that’s as healthy as it is satisfying. This quick and easy recipe combines tender zucchini, aromatic garlic and onion, and bold spices like cayenne, cumin, and smoked paprika, creating a perfectly balanced heat that will invigorate your palate. Creamy coconut milk adds a luscious richness, while a garnish of fresh cilantro and a squeeze of lime bring a refreshing finish. Ready in just 35 minutes, this gluten-free, dairy-free soup is ideal for busy weeknights or a comforting meal prep option. Pair it with crusty bread or enjoy it solo for a wholesome, plant-based delight that’s bursting with nutrients and bold, spicy flavors.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 medium zucchini, sliced
- 4 cups vegetable broth
- 0.5 teaspoons cayenne pepper
- 1 teaspoons ground cumin
- 1 teaspoons smoked paprika
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons red chili flakes (optional for extra spice)
- 1 cup coconut milk (unsweetened, full fat)
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 whole fresh lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced zucchini to the pot and cook for 5 minutes, stirring occasionally, until slightly tender.
Pour in the vegetable broth and bring to a boil.
Reduce the heat to low and add cayenne pepper, ground cumin, smoked paprika, salt, black pepper, and red chili flakes (if using). Stir well to combine.
Simmer the soup uncovered for 15 minutes, allowing the flavors to meld and the zucchini to fully soften.
Use an immersion blender to carefully puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until silky.
Stir in the coconut milk and heat gently for 2-3 minutes without boiling.
Taste the soup and adjust seasoning if needed.
Ladle the spicy zucchini soup into bowls and garnish with chopped cilantro.
Serve warm with optional lime wedges for an added citrusy brightness.
Nutrition Facts
Calories |
1390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4705 mg | 205% | |
| Total Carbohydrate | 119.8 g | 44% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 42.9 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4756 mg | 101% | |
*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.
