This soup is luscious; fantastic for the fall, with bold, warm, and rich flavours. So yummy and quick, that we've made it twice in the last week, and we made a double batch for a huge party here at the studio last weekend. It was a hit - all finished in under 5 minutes!
Did you know: "paprika" = "bell peppers" in North America, and "zucchini" = "courgette" in Europe!
We tried this recipe with substitutions like using 1 tsp of ground cumin instead of coriander, and also made it without the zucchini and with low-fat coconut milk - not quite as thick and creamy, but still scrumptious. So don't be afraid to vary it up! We love to do that here at the PUL headquarters.
Pro tip: don't spend too much time chopping up your veggies, they're all going to be blended up together anyway!
Watch How To Make It Here
This recipe starts at 0:51
Creamy coconut paprika zucchini soup
▸ ▹ Vegan, gluten-free, nut-free, one-pot
Yield: 4-6 servings
Prep Time: 10 min
Cook Time: 20-25 min
Total Time: 35 min
1 tsp (5 ml) sunflower oil
2 yellow onions, roughly diced
2 cloves garlic, crushed
2 cups (500 ml) water
2 vegetable boullion cubes
1 zucchini, roughly chopped
3 bell peppers, roughly chopped
1 tsp (5 g) ground coriander
1/4 cup (62 g) sun-dried bell pepper (aka paprika) in oil
1 can (400 ml) full-fat coconut milk
Heat the oil in a large soup pot over medium-high heat. Add onions and sauté until lightly brown and soft, about 5 minutes. Add splashes of water as needed to decaramelize the pan and prevent burning and sticking. Add crushed garlic and bouillon cubes and stir until the cubes have dissolved and the garlic is fragrant - about 1-2 minutes.
Add zucchini, bell peppers, coriander, and sun-dried paprika to the pot and sauté for 4-5 minutes. Add the remaining water.
Bring everything to a boil, then reduce heat to low, and simmer with lid partially covered for 10-15 minutes.
Add the coconut milk and cook for another 3-5 minutes, then blend the soup with an immersion blender until creamy. Garnish and enjoy!
Garnishing: top with crunchy croutons, rustic bread, fried onions, black sesame seeds, roasted chickpeas, fresh thyme or basil, or some creamy coconut milk.
Variations: if desired, you can use roasted red peppers in water instead of sun-dried paprika in oil, low-fat coconut milk, or cumin instead of coriander powder.
Leftovers: this is a great batch-cooking recipe. Prepare more than you need and freeze some for later. This recipe also works great for whenever you find yourself with vegetables that are nearing the end of their shelf life.
Storage: store in an air-tight container in the fridge for up to 4 days or in the freezer for up to 2 months.
Did You Try This Recipe?
Let us know how it went! Comment below or share a picture on Instagram with the hashtag #pickuplimes