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Zucchini + Coconut Mint Soup
This zucchini coconut mint soup is a light and refreshing Ayurvedic soup recipe that supports digestion while gently cooling the body.
Zucchini provides hydration and easy nourishment, while coconut milk and fresh mint help calm excess heat and balance Pitta.
Warming digestive spices like cumin and coriander support agni (digestive fire) without creating heaviness.
This creamy yet simple soup is ideal during the warmer months when the body benefits from lighter, cooling Ayurvedic recipes that are easy to digest and deeply satisfying.
Prep Time:
Serves:
20 minutes
1-2 Servings
Ingredients
2 tsp ghee or coconut oil
1 tsp cumin seeds
1/2 tsp ground coriander
½ tsp fresh grated ginger (omit if you’re very overheated)
1-2 medium zucchini, chopped
¼ tsp pink salt (or to taste, omit if using broth with salt)
½-1 cup water or veg broth (enough to cook the zucchini)
½ cup coconut milk
1 tbsp chopped fresh mint (or ½ tsp dried mint)
Optional: fresh coriander or a pinch of cardamom
Preparation
Heat ghee in a pot. Add cumin seeds and let them pop.
Add ginger and sauté until golden.
Stir in chopped zucchini, coriander powder, and salt. Sauté 5-6 minutes until the zucchini almost browns.
Pour in water/broth. Simmer until zucchini is soft (8–10 minutes).
Turn off the heat. Add coconut milk, mint, and salt.
Blend with a blender or immersion blender until smooth.
Add fresh coriander or cardamom if desired. Serve just warm.
Dosha Adjustments
Adjustments for Vata
This recipe is naturally ideal for Vata because pan-seared paneer, soft zucchini, and quinoa provide grounding, nutrient-dense warmth. The gentle spices and ghee keep the grains unctuous and easy to digest without creating airiness or gas.
Adjustments for Pitta
This recipe is naturally ideal for Pitta because sweet paneer, zucchini, and tender green beans carry soothing, cooling qualities. Keeping the black pepper and mustard seeds subtle allows it to satisfy a robust appetite while keeping internal heat calm.
Adjustments for Kapha
A lighter splash of coconut water (instead of milk) paired with extra fresh mint, a pinch of dry ginger, and extra black pepper keeps this soup energizing. The added spice cuts right through the creaminess of the coconut, leaving digestion feeling light and clear.
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