Creamy Zucchini Soup


Prep Time 8 mins
Cook Time 15 mins
Total Time 23 mins
Course Side Dish
Cuisine Indian
Servings 4


  • 3 Zucchini/ Courgette (chopped)
  • 1 large Potato (chopped)
  • 1 Green chilli (slit)
  • 1 tsp Curry powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Cumin powder
  • 1/2 tsp Coriander powder
  • 1 tbsp Maple syrup/ Sugar
  • 1/4 tsp Salt
  • 1 tsp Coconut oil
  • 11/2 cup Vegetable stock
  • 400 g Light coconut milk


  • Heat coconut oil in a large pot. Add the chopped zucchini and potato and stir.
  • Add the green chilli, salt and spices, and stir for minute to coat in the spices. Cover the pot and sweat the vegetables for five minutes.
  • Now, add in the vegetable stock and coconut milk to the mixture. Cook for another 10 minutes or till the potato is tender.
  • Using a blender, blend the mixture until smooth. ┬áServe with croutons or ciabatta bread. Enjoy!

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