Vegan Cream of Zucchini Soup
Prep time
Cook time
Total time
An easy spring or summer soup that's completely plant-based and ready in a flash!
Recipe type: soup
Cuisine: vegetarian
Serves: 6 main dish servings
  • 1 small onion, cut into quarters
  • 3 cloves garlic
  • 6 medium zucchini, cut into chunks
  • 3-4 cups vegetable broth
  • 1 handful baby spinach leaves
  • 1 cup coconut milk
  • Salt & pepper to taste
  1. Place onion, garlic, zucchini and 3 cups broth in a large pot over medium heat. Bring this mixture to a boil then reduce heat to low and let simmer, partially covered, for about 25 minutes or until vegetables are very tender.
  2. Remove pot from heat, add spinach leaves and coconut milk, then blend with an immersion blender until soup is smooth and creamy. Add more broth or water if soup is too thick.
  3. Season with freshly ground black pepper and salt if desired (I didn't add any additional salt).
  4. Serve as is, or with a drizzle of olive oil or a little more coconut milk.
Recipe by Eating Made Easy at