This nourishing Zucchini, Coconut, and White Bean Soup is creamy, slightly sweet and oh-so-comforting.
Looking for a cozy and nourishing soup to warm you up from the inside out? This hearty vegan soup might be exactly what you need! Packed with wholesome ingredients and bursting with flavor, this plant-based meal is the perfect way to satisfy your cravings while nourishing your body.
I love the combination of zucchini, leek and garlic with the added sweetness of coconut milk. There’s also fresh ginger, herbs and spices; and white beans which provide nutrition, texture and a delicate flavor. It’s a refreshing and scrumptious combo that I think you are going to love.
The Health Benefits and Flavor Profile
Zucchinis are not only delicious but are also low in calories and high in fiber, making them a great addition to any meal. They provide a subtle sweetness and a delightful texture to this soup.
White beans are a fantastic source of plant-based protein and fiber. Beans will keep you full and satisfied. They have a hearty, almost creamy texture, and add richness and depth to the soup.
Leeks lend a mild, onion-like flavor to the soup, while also providing essential vitamins and minerals, such as vitamin K and manganese. Also, leeks are rich in prebiotics, this means they feed the good bacteria in your gut.
Peas add a pop of color and sweetness to the soup, as well as an extra boost of fiber and protein.
This simple soup is the epitome of comfort food. With creamy coconut milk adding richness and a delicate sweet flavor, every spoonful feels like a warm hug on a cold day. Whether you’re looking for a hearty lunch or a cozy dinner, this soup is sure to hit the spot.
Dive into a Bowl of Comfort
Made all in 1 pot with simple, nourishing ingredients, this Zucchini, Coconut, and White Bean Soup is sure to become a favorite in your household. This healthy plant-based recipe can be stored in the fridge for up to 5 days. Or frozen for up to a month.
With its nutritious ingredients and delicious flavor profile, it’s a meal that you can feel good about enjoying any day of the week. So, grab a spoon and cozy up with a bowl of this comforting plant-based soup!
Tried this healthy vegan soup? Let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!
Zucchini, Coconut and White Bean Soup
Ingredients
- 2 Tbsp olive oil
- 2 medium leeks, white and light green parts only, thinly sliced (yields about 2 cups)
- 5 garlic cloves, minced
- 3 cups zucchini, diced into bite-size pieces
- 1 Tbsp + 1 tsp finely grated ginger, tightly packed
- 2 tsp ground coriander
- 1 tsp dried thyme
- 3 cups cooked cannellini beans
- 1 14 oz or 400 ml can of full-fat coconut milk
- 2 ½ cups water or vegetable broth
- ⅔ cups frozen peas, thawed
- ½ cup fresh basil, finely chopped
- 1 ¼ - 1 ½ tsp sea salt
- Freshly ground black pepper
TO SERVE:
- Fresh basil, cilantro or parsley
- Squeeze of lime or lemon
Instructions
- In a large pot, heat the olive oil over medium heat. Add the sliced leek and minced garlic, and sauté for 2-3 minutes, until softened.
- Add the diced zucchinis, a big pinch of sea salt and cook, stirring, for an additional 5 minutes.
- Add ginger, coriander and thyme and sauté for 2 more minutes.
- Stir in the white beans, coconut milk, vegetable broth or water and 1 teaspoon of sea salt. Bring the soup to a simmer, then reduce the heat to low and let it simmer for 10 minutes, allowing the flavors to develop.
- Add peas and cook for 2 more minutes.
- Turn off the heat and add the fresh basil and season with more sea salt and black pepper to taste.
- Ladle the soup into bowls, garnish with fresh basil and add a squeeze of lime, if desired. Serve hot and enjoy!