Spinach Coconut Zucchini Soup Recipe

Spinach Coconut Zucchini Soup Recipe is a healthy soup that is put together, and packed with a lot of nutrients, that is great to be served to kids, to include these vegetables into their diet. All it takes is 15 minutes and your soup will be ready.

Archana's Kitchen
Spinach Coconut Zucchini Soup Recipe
343 ratings.

Spinach Coconut Zucchini Soup Recipe is a vegan soup that is made using coconut milk, spinach and zucchini, flavoured lightly with garlic, salt and pepper.  The spinach and zucchini is cooked, pureed and combined with creamy coconut milk to give out that lovely mouthfeel, when that hot soup hits your tongue. 

Serve it at your next dinner party or over the weekend to your kids and family. 

Serve the Spinach Coconut Zucchini Soup along with Lettuce, Apple And Carrot Salad With Chilli Dressing Recipe and a Cheesy Grilled Sandwich With Smoked Chicken Recipe for a weeknight dinner.

Try our other Soup recipes: 

  1. Lemon Coriander Soup Recipe
  2. Burmese Samosa Soup Recipe
  3. Vegetable Clear Soup Recipe

Cuisine: Continental
Course: Appetizer
Diet: Vegetarian
Prep in

10 M

Cooks in

20 M

Total in

30 M

Makes:

4 Servings

Ingredients

  • 2 teaspoons Olive Oil
  • 4 cloves Garlic , finely chopped
  • 1 Onion , sliced
  • 1 Green zucchini , cut into 1 inch cubes
  • 1 cup Spinach
  • 6 Whole Black Peppercorns
  • Salt , to taste
  • 1 tablespoon Coconut Oil
  • 1 teaspoon Cumin powder (Jeera)
  • 1 cup Coconut milk
  • 1/2 cup Water
  • 1/4 cup Fried Bread Cubes (Croutons)

How to make Spinach Coconut Zucchini Soup Recipe

  1. To begin making the Spinach Coconut Zucchini Soup Recipe, wash and clean the spinach leaves, roughly chop and set aside. 

  2. In a skillet, heat oil on medium flame, add the garlic and onions and saute for a couple of minutes. 

  3. To this add the spinach leaves, chopped zucchini, and cook for about two minutes until the spinach wilts down and the zucchini is well cooked. 

  4. Finally add the peppercorns and salt and turn off the flame. 

  5. Allow the Spinach Coconut Zucchini Soup mixture to cool and then transfer to a mixer jar. 

  6. Grind to a smooth paste. 

  7. In a skillet, heat the coconut oil on medium flame, once hot, add the ground Spinach Coconut Zucchini Soup mixture, cumin powder, coconut milk and water. 

  8. Bring the Spinach Coconut Zucchini Soup to a brisk boil and turn off the flame.  Check the salt and seasonings and adjust to suit your taste.

  9. Serve the Spinach Coconut Zucchini Soup along with Lettuce, Apple And Carrot Salad With Chilli Dressing Recipe and a Cheesy Grilled Sandwich With Smoked Chicken Recipe for a complete meal. 

Archana's Kitchen

View Archana's Kitchen's Recipes

Archana's Kitchen on the web

Last Modified On Thursday, 09 August 2018 20:39
     
Install App