Recipes / Zucchini soup
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Got some coconut milk left from another recipe? With just that, 2 zucchinis, and a few simple ingredients that you most probably already have, you can make this delicious creamy zucchini soup!

Ingredients (4 people):

  • 2 zucchini’s
  • 1 onion
  • 2 cloves of garlic
  • 200 ml coconut milk
  • ½ avocado
  • 750 gr vegetable stock
  • Coconut oil
  • Salt
  • Pepper
  • 8 slices of bread (optional)


  1. Heat some coconut oil in a soup pan.
  2. Cut the onion and put it in the pan.
  3. Cut the garlic and put it in the pan.
  4. Cut the zucchini and put them in the pan. 
  5. After 10 minutes, add the vegetable stock, and let settle for 10 more minutes.
  6. Put everything in the pan in the blender with the avocado, salt, and pepper. Meanwhile, put the coconut milk in the pan you used, and let it boil.
  7. Add the smooth blender mixture to the coconut milk and keep stirring until the white colour disappeared in the green soup.
  8. Serve with 2 slices of bread per person, preferably toasted. You can save the soups in freezer bags, and heat them in the pan or the microwave whenever you need them.