Golden Zucchini Soup

Creamy vegetarian zucchini soup with turmeric and coconut milk.

This recipe is , , , , with main ingredient


Dessi has been making this zucchini soup since last fall, and folks have been asking for the recipe since then! This zucchini soup recipe is super easy to make and loaded with veggies.

Once you make this soup recipe, make sure to try my hearty meatball soup.

Creamy Zucchini Soup

How To Make Zucchini Soup

To make this vegetarian zucchini soup, start off by cooking some carrots, onions, and celery in a soup pot. Once the veggies have cooked for 10 minutes, add the 5 cloves of minced garlic.

The soup gets its golden color thanks to ground turmeric powder. Add 1 teaspoon to the pot along with paprika, cumin, and coriander.

Add the chopped zucchini, cover the pot and cook for 10-15 minutes. You want the zucchini to exude as much of its liquid as possible.

Add one can of full-fat coconut milk along with half a cup of water. Don’t forget to season with some salt and pepper, slap the lid on the pot and simmer for 20 minutes.

Blend the soup and check for seasoning before serving. I like t garnish with fresh dill, parsley, and feta cheese. Enjoy!

Make sure to try more of my Fall and winter recipes:



Golden Zucchini Soup

Course: Soup
Cuisine: American
Keyword: soup, zucchini
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Author: Bobby Parrish

Vegetarian zucchini soup with turmeric and coconut milk.



  • 1/2 large red onion diced
  • 3 ribs celery diced
  • 3 medium carrots diced
  • 5 cloves garlic minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 4 zucchini peeled & diced
  • 13.5 ounce can full-fat coconut milk
  • 1/2 cup water
  • Salt & pepper
  • Extra virgin olive oil


  1. Preheat a soup pot over medium heat with 1.5 tablespoons olive oil. Add the onions, celery, carrots, 1/4 teaspoons salt, couple crackers of pepper, and mix well. Cook for 10 minutes then add the garlic and cook another 5 minutes.
  2. Add the turmeric, paprika, cumin, coriander, couple cracks of pepper, and cook for 1 minute. Add the zucchini, cover the pot, and cook for 10 minutes. You may need to cook another 5 minutes, you want the zucchini to release a lot of its water.
  3. Add the coconut milk to the pan along with 1/2 cup water, 1/2 teaspoon salt, bring to a simmer, cover with a lid, and cook for 20 minutes.
  4. Carefully blend the soup and check for seasoning, you may need more salt. Serve and garnish with fresh herbs and feta cheese if desired.

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