Vegan summer recipe: Zucchini-coconut soup with coriander

Vegan summer recipe: Zucchini-coconut soup with coriander

Delicious homemade and nutritious food. Usually simple, sometimes decadent, and always with pure ingredients, preferably seasonal. It is not for nothing that plant-based eating is fast becoming a way of life.

Zucchini coconut soup with coriander

Lunch dish // gluten-free // summer & autumn recipe // preparation time 15 minutes


For 2 servings:

  • 300 g zucchini, sliced
  • 500ml water
  • 4 g coconut oil
  • 1 large pinch of cumin seeds
  • 10 peppercorns
  • 75 g white onion, sliced
  • 15 g coconut cream
  • 2 pinches of cardamom powder
  • 1 pinch of cumin powder
  • sea ​​salt, to taste
  • 2 picks of fresh coriander
  • 2 tsp chopped red onion
  • pick (leek) germs

Zucchini-coconut soup with coriander


Put the coconut oil in a deep pan and gently fry the cumin seeds. Add the onion and cook
until translucent. Add the zucchini and stir through. Then add the peppercorns and water
and bring to a boil. Let it simmer for 10 minutes with the lid closed and then (or when the
zucchini is soft) turn off the heat.

Add coconut cream, sea salt, cardamom, and ground cumin. Use the immersion blender to make
a creamy soup. Garnish with some finely chopped red onion, coriander, and (leek) germs.

Enjoy your meal!


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