Warm and Silky Zucchini Soup with Coconut Milk


Chicago is getting really windy and cold. Every time the summer comes, I forget all about Winter and it’s bitter cold winds as if I have never seen the snow before. Then the wind hits in late October or November and I wonder, how did I forget this? The cold days are not all bad. My favorite thing to do on Sunday afternoons is just sit by the window looking at the frosty grass and the red berries still hanging on to the Crab Apple trees drinking cups and cups of hot soups and hot tea.

 I am really craving some non spicy yet fragrant and soothing soups. This soup hits the correct note on many levels. 


Before I wander about any further, here is the recipe for Zucchini Soup with Coconut Milk. 


  • Zucchini 2 medium sized
  • Onion yellow about 1/2
  • Coconut Milk 1 Can
  • Vegetable Stock preferably organic 1 1/2 cup
  • Herb-de-Provence 3/4 tsp
  • Thyme dried 3/4 tsp
  • Salt 
  • Pepper
  • Cayenne Oil 3 drops
  • Butter or Ghee or Olive Oil 3/4 tbsp


  • Peel and cut Zucchini in small pieces.
  • Cut Onion in small pieces.
  • Heat Oil/Butter/Ghee in a sauce pan. I used Le Creuset Cast Iron pan. I love making soups in my Le Creuset pan. It heats evenly and flavors blend nicely. 
  • Add Onion and saute for a bit about couple of minutes. Anytime you are making a soup, make sure the onion doesn’t brown too much or else it will impart a slightly bitter flavor. It holds especially true for a very mildly flavored soup like this one.
  • Add Zucchini and saute for a few minutes until you see Zucchini is softened and almost cooked through. Add Herb de provence, Thyme. Saute for another minute. 
  • Add the Vegetable stock and let the mixture come to boil.
  • Add Coconut Milk and let the mixture come to boil again.
  • Add Pepper. Switch off the heat.
  • Add Salt and Cayenne Oil.
  • Once the mixture has cooled slightly, run through a blender. If your blender can handle hot soups, feel free to blend it when hot. That way you can even eat it earlier. 🙂 🙂 





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