Cream of Zucchini Soup Recipe

Cream of Zucchini Soup Recipe

Serves: 4 Prep: 10 min. Cook: 20 min.


  • 3 medium zucchinis, skin on, cut in large chunkscream of zucchini soup
  • 1 onion, quartered
  • 2 cloves garlic, peeled and sliced
  • 4 cups chicken stock
  • 2 tbsp coconut milk
  • olive oil
  • sea salt and freshly ground black pepper



  1. Heat olive oil in a saucepan placed over a medium heat.
  2. Add the onion, garlic and zucchinis and cook for 4 to 5 minutes.
  3. Add the chicken stock, season to taste with salt and pepper, and bring to a boil.
  4. Lower the heat, cover, and let simmer until the zucchinis are tender, about 20 minutes.
  5. Remove from heat, add the coconut milk and purée in a blender.
  6. Adjust the seasoning and serve hot.


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