This was inspired by some leftover coconut milk, zucchini in the fridge and the “Cooking Canuck” blog. I served it hot as a first course for a dinner party.
- 1 tbsp olive oil
- 1 medium sweet onion, finely chopped
- 2 cloves garlic, minced
- 3 cups (packed) grated zucchini (about 2-3 depending on size)
- 1 tbsp minced fresh mint leaves
- 1/2 tsp kosher salt (plus more to taste)
- 1/2 tsp freshly ground black pepper (plus more to taste)
- 2 3/4 cups vegetable broth
- 2/3 cup coconut milk
- Heat olive oil in a large sauce pan set over medium-low heat. Add the onion and and sweat (cook without browning) until the onion is soft and translucent, 7 to 10 minutes. Add the garlic and cook for additional 2 minutes.
- Turn the heat to medium, add the grated zucchini and chopped mint leaves, and cook until the zucchini is starting to soften, about 4 to 5 minutes. Season with salt and pepper.
- Add broth, bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes.
- Remove soup from the heat and let cool for about 10 minutes. I used a Vitamix but a blender will do the job.
- Process the soup in a blender, in two batches, until the soup is almost smooth, but with a little bit of texture. Return to the saucepan, stir in coconut milk, reheat, and season to taste with salt and pepper. Serve.
- This soup can also be served chilled.