Turmeric Zucchini Soup
This Asian-inspired Whole30 recipe (anti-inflammatory), ready in about 30 minutes, pairs zucchini, coconut milk, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (about 12 oz) zucchini
- 1/2 cup (unsweetened, full fat) coconut milk
- 1 tsp grated ginger
- 1/2 tsp turmeric powder
- 1 clove, minced garlic
- 1 tsp coconut oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Chop zucchini into 1/2-inch cubes. Heat 1 tsp coconut oil in a medium pot over medium heat until melted.
- Step 2: Add minced garlic and grated ginger, sautéing for 1 minute until fragrant but not browned. Stir in 1/2 tsp turmeric powder and cook for 30 seconds to toast the spices.
- Step 3: Add cubed zucchini and 1/2 cup unsweetened coconut milk, stirring to combine. Bring to a gentle simmer and cook for 12-15 minutes until zucchini is very tender when pierced with a fork.
- Step 4: Remove from heat and blend with an immersion blender until completely smooth (or transfer to a countertop blender in batches). Stir in 1/4 tsp sea salt and 1/8 tsp black pepper, then reheat gently on low for 2 minutes until steaming hot.
