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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Turmeric Zucchini Soup

[heart_this] · Sep 20, 2021 · 7 Comments

Turmeric Zucchini Soup

A light and tasty zucchini soup with lemon, turmeric, cayenne and ginger.

Soups make for amazing meals any time of there year and I particularly enjoy them in late summer and early fall! This zucchini soup is light, healthy and packed with flavour! It has a base of veggies including onions, carrots and celery in addition to the zucchini and it’s seasoned with garlic, ginger, cumin, coriander, turmeric and cayenne. The broth is made with the combination of vegetable broth and coconut milk and the final seasonings are fish sauce, lemon juice and fresh cilantro. This soup is amazing with the vegetables left whole or pureed until smooth! I like to make a double batch and use the leftovers for quick lunches and it freezes well so you can have a few ready to go meals whenever you need them!

Turmeric Zucchini Soup

Turmeric Zucchini Soup

To puree or not to puree?

Turmeric Zucchini Soup

This soup freezes well!

Turmeric Zucchini Soup

Turmeric Zucchini Soup
Turmeric Zucchini Soup

Turmeric Zucchini Soup

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 6

A light and tasty zucchini soup with lemon, turmeric, cayenne and ginger.

ingredients
  • 1 tablespoon oil
  • 1 cup onion, diced
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 1 tablespoon garlic, minced/grated
  • 1 tablespoon ginger, minced/grated
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne (optional)
  • 3 cups vegetable broth (or chicken broth)
  • 1 (14 ounce) can coconut milk
  • 2 pounds zucchini, diced
  • 1 tablespoon fish sauce
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 2 tablespoons cilantro, chopped
directions
  1. Heat the oil in a large sauce over medium-high heat, add the onion, carrot and celery and cook until tender, about 10 minutes.
  2. Add the garlic, ginger, cumin, coriander, turmeric, and cayenne and cook, mixing, until fragrant, about a minute.
  3. Add the broth, coconut milk and zucchini, bring to a boil, reduce the heat and simmer until the zucchini is tender, about 10 minutes.
  4. Optionally puree some or all of the soup with a stick blender, in a food processor or a blender and return to the pan.
  5. Add the fish sauce and lemon juice before seasoning with salt and pepper to taste.
  6. Mix in the cilantro and enjoy!
Option: Add a tablespoon of Thai red curry paste along with the galic, ginger, cumin, coriander, turmeric, and cayenne.
Nutrition Facts: Calories 205, Fat 17g (Saturated 12g, Trans 0), Cholesterol 0, Sodium 303mg, Carbs 12g (Fiber 3g, Sugars 6g), Protein 4g

Nutrition by: Nutritional facts powered by Edamam
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30 Minute Meals, Food, Gluten-free, One-Pot, Recipe, Soup, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Mike H says

    September 20, 2021 at 9:32 am

    You’ve got ginger twice, which I don’t object to 😛

    Reply
    • kevin says

      September 20, 2021 at 6:38 pm

      The ginger took over the garlic! LOL Thanks!

      Reply
  2. Eileen says

    September 20, 2021 at 5:57 pm

    I think it is meant to be garlic.

    I am from Australia, and this soup is just the right tonic for today’s cold and rainy weather. It will also be great for my Rheumatoid Arthritis, with the added turmeric.

    I make many of your delicious recipes, Kevin. I check the daily list every morning, and often strike gold.

    Many thanks…..Eileen 🦋

    Reply
  3. PAULA says

    September 22, 2021 at 12:57 pm

    How can I make cream of coconut into coconut milk?? I want to make got everything but the milk.

    Reply
    • kevin says

      September 27, 2021 at 2:01 pm

      You can use 1/4 cup of coconut cream along with a cup of broth.

      Reply
  4. Sabrina says

    September 22, 2021 at 8:06 pm

    great soup, love the coconut milk as part of the base too, and a great way to absorb tumeric, thank you!

    Reply
  5. Smallseomaster says

    September 25, 2021 at 12:05 pm

    Very great recipe

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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