Zucchini, Coconut and White Bean Soup
Made all in one pot with simple, wholesome ingredients. This Zucchini, Coconut and White Bean Soup is fiber-rich, protein-rich and incredibly delicious. A budget-friendly meal that also happens to be healthy, easy and comforting. The perfect weeknight dinner.
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!