It’s that time of year again when zucchini keeps on giving, and you’re soon not sure where to put all those big green wonders. This zucchini soup is a fantastic way to make use of them, especially the larger ones that might have become a bit too coarse for traditional roasting recipes.
With the taste of fresh ginger and the richness from the coconut milk, this soup is both filling and light at the same time. The combination offers a lovely balance of creamy and slightly spicy, making it perfect for the transition days between summer and fall.
One of the great things about this soup is that it freezes wonderfully. Make a big batch and freeze in portions — then you’ll have a quick dinner ready for the busier days in October. When reheating, remember to use low heat to avoid separation, so it tastes as good as freshly made.
Variants & Tips
- Swap coconut milk with cream for a richer, more creamy version.
- Add a potato along with the zucchini for extra thickness.
- For an Asian twist, add 1 tbsp red curry paste along with the garlic and ginger.
Serving Suggestions
- Serve with fresh bread or whole grain rolls.
- A simple tomato salad with red onion can provide a fresh contrast.
Frequently Asked Questions
Can I use frozen zucchini?
Yes, but make sure to fully thaw the zucchini before using it in the recipe. This will ensure a smoother texture in the soup.
How long does the soup keep in the fridge?
The soup keeps in the fridge for 3-4 days. Warm it up gently over low heat when ready to serve.
How can I make this dish vegan?
It’s already vegan if you use vegetable stock. Ensure that any additions, like bread or sides, are also vegan.
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