Zucchini and Coconut Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light, soothing soup made with fresh zucchini and a touch of coconut milk, perfect for a nourishing meal. This mediterranean-inspired whole30 (vegetarian) ready in about 25 minutes pairs diced Zucchini, finely chopped Onion, minced Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 15 min Serves 2 Mediterranean cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add chopped onion and cook for 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
  2. Step 2: Add diced zucchini, chicken broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook for 10 minutes until zucchini is tender.
  3. Step 3: Stir in 1/2 cup unsweetened coconut milk and 1 tsp chopped thyme. Simmer for 2 minutes until heated through and flavors meld.

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Frequently asked questions

How long does Zucchini and Coconut Soup take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Zucchini and Coconut Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced zucchini from drying out.

Can I substitute ingredients in Zucchini and Coconut Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Zucchini and Coconut Soup for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Zucchini and Coconut Soup vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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