Creamy zucchini & coconut milk soup


This soup can be served hot, but it is also lovely when enjoyed chilled on a hot day. 


  • 3 zucchini
  • 3 cups vegetable broth
  • 1/3 cup coconut milk
  • 2 cloves garlic
  • 1 tabelspoon fresh mint leaves
  • Olive oil, salt, pepper

Finely chop the garlic cloves and grate the zucchini. Heat the olive oil in a large saucepan set over medium-low heat, add the grated zucchini and chopped fresh mint.  Cook for 4 or 5 minutes, until the zucchini starts to soften. Season with salt and freshly ground black pepper. Add 3 cups vegetable broth, bring to a boil, then reduce heat to medium-low and let it simmer for 10 minutes.

Remove soup from the heat and let cool for about 10 minutes. Process the soup with a hand blender until the soup is almost smooth, but with a little bit of texture. Stir in 1/3 cup coconut milk, reheat, and season to taste with salt and pepper. 

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