Zucchini Soup with Coconut Milk

Five cups of sliced zucchini equals about 6 baby zucchini, 2–3 medium-sized ones, or 1 jumbo backyard garden variety.

Serves: 8Hands-on: 10 minutesTotal: 35 minutesDifficulty: Easy

Serves: 8


  • 1 Tbsp. olive oil
  • 5 cups thinly sliced zucchini
  • 2 medium yellow onions, peeled and chopped
  • 1 medium stalk celery, diced
  • 1 clove garlic, peeled and minced
  • 2 tsp. curry powder
  • ¾ tsp. sea salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground black pepper
  • 5 cups vegetable stock
  • 1 cup coconut milk
  • 1 tsp. nutmeg


  • In a large stockpot, heat olive oil over medium heat; sauté zucchini, onions, celery, and garlic with curry powder, salt, cinnamon, and pepper, stirring occasionally, for about 10 minutes, until vegetables are softened.
  • Pour in stock. Bring to a boil, then reduce to a simmer. Cook, covered, for 20 minutes, or until vegetables are very tender.
  • Add coconut milk and stir until heated through. Sprinkle individual portions with freshly grated nutmeg.