Zucchini Soup - Asian Style

    1 hour 15 minutes

    This is an Asian twist on the old fashioned zucchini soup my grandmother used to make. A very healthy soup - and with the accompaniments it can be adjusted as per the individuals requirements as they eat!


    Victoria, Australia
    16 people made this

    Serves: 6 

    • 5 rashers bacon (diced)
    • 1 large chicken breast (diced)
    • 2 large brown onions (diced)
    • 4 cloves of garlic (diced)
    • 1 knob of ginger (diced)
    • 1 small red chilli (diced)
    • 2 large green zucchinis (diced)
    • 2 large yellow zucchinis (diced)
    • 2 cups broccoli (chopped)
    • 2 cups cauliflower (chopped)
    • 1 teaspoon black pepper
    • 2 teaspoons paprika
    • 1 teaspoon ground nutmeg
    • 1 lemon, juiced
    • 1 litre chicken stock
    • 1 litre water (may need more)
    • 2 tablespoons tomato paste
    • 1 handful chopped herbs (parsley, oregano, basil)
    • 1 cup (250ml) coconut cream - fat reduced
    • Side Accompaniment
    • 3 tablespoons soy sauce
    • 1 teaspoon fish sauce
    • 1 teaspoon rice wine vinegar
    • 1 finely diced red chilli
    • 4 large spring onions - finely chopped

    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Add the diced chicken, bacon, onion, garlic, ginger and chilli to large soup pot with a small knob of butter along with the paprika, pepper and nutmeg and brown for four minutes.
    2. Add stock, water, herbs, lemon juice and zest and tomato paste to the pot and stir to combine, add the diced zucchini, broccoli, and cauliflower. Ensure vegetables are just covered with liquid (add more water if required).
    3. Bring to the boil then simmer on low heat for 30 minutes (covered).
    4. Once vegetables are soft – blend contents to a creamy consistency using a stick blender (or food processor).
    5. Add coconut cream to contents and season to taste – simmer for a further 5 minutes then serve.

    Serving suggestion

    FOR SIDE ACCOMPANIMENT: 1: Chop spring onion and place in small dish on table. 2: Finely dice red chilli and combine with soy sauce, vinegar and fish sauce. Serve in separate dish on table. Add accompaniments to soup as per taste preference - as desired

    Serving suggestion

    Serve with crusty bread

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    Reviews in English (2)


    Ok I didn't follow this exactly, but only because I was missing chicken, broccoli and cauliflower, so adapted it accordingly to make more of a zucchini and bacon soup. We all loved it, and want to try it 'by the book' next time. The flavours are brilliant and it's a really adaptable soup, so I'll be coming back to this one a lot. Thanks for a great recipe!  -  29 May 2013


    Beautiful Dish  -  19 Mar 2012