Zucchini + Coconut Mint Soup

Name: Zucchini + Coconut Mint Soup
Total time: 20 minutes

This recipe is part of the Ayurvedic Soup Recipes collection.

Prep Time:

20 minutes

Serves:

1-2 Servings

About the Recipe

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.

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.

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