Main image of Creamy Coconut Paprika Zucchini Soup

Creamy Coconut Paprika Zucchini Soup

35 min

Soup

10 ingredients or less

One-bowl / one-pot

Freezer-friendly

This soup is luscious; fantastic for the fall, with bold, warm, and rich flavours. It's easily one of our favourite soups, and one we continue to make time and time again!

Servings

Total

35 min

Prep

10 min

Cook

25 min

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

  • 1 tsp (5 mL)
    vegetable oil
  • 2
    yellow onions, diced
  • 2
    cloves garlic, crushed
  • 2
    vegetable bouillon cubes
  • 1
    zucchini, chopped
  • 3
    red bell peppers, chopped (also known as paprikas)
  • 1 tsp (2 g)
    ground coriander
  • ¼ cup (38 g)
    sun-dried bell pepper in oil, drained
  • 2 cups (480 mL)
    water
  • 1⅔ cups (399 mL)
    canned full-fat coconut milk

Optional garnishes

  • black sesame seeds
  • coconut cream
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Directions

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  1. Heat the oil in a large pot over medium-high heat.
  2. Add onions and sauté until lightly brown and soft, about 5 minutes. Add splashes of water as needed to deglaze the pan.
  3. Add the garlic and bouillon cubes and stir until the cubes have dissolved and the garlic is fragrant, about 1 - 2 minutes.
  4. Add the zucchini, bell peppers, coriander, and sun-dried paprika to the pot, and sauté for 4 - 5 minutes.
  5. Add the water, and bring everything to a boil, then reduce heat to a simmer and partially cover the pot with a lid. Allow to cook for 10 - 15 minutes.
  6. Add the coconut milk and cook for another 3 minutes, before blending the soup with an immersion blender or standing blender until creamy.
  7. Serve, garnish, and enjoy!

Storage

  • Store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Julia - March 30, 2021, 6:26 a.m.

Can I substitute red bell peppers with green bell peppers? I only have green bell peppers on hand, but I read that red bell peppers give a sweeter flavor than green. I also don't want to make a trip to the store just for red bell peppers.

PUL Team - April 3, 2021, 12:14 a.m.

Hi Julia! You can make the soup with green peppers. Green peppers would impact the colour of the soup and they do have a more bitter taste which may impact the flavour. You could adjust the spices and add less green pepper if you're open to experimenting a bit though 🙂


Suzy - March 15, 2021, 9:26 a.m.

One of my favourite recipes! It's fast, freezes well and tastes so delicious. A staple in our house :)

Sadia - March 15, 2021, 9:27 a.m.

So glad it's made it into the list of family favourites! :D