Chocolate Zucchini Soup Recipe

Name: Chocolate Zucchini Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large zucchini; 1 medium carrot; 1 thumb sized piece of ginger; 5 cloves garlic; 5 cups vegetable broth (unsalted home made is best - use carrot, celery, broccoli stems, heavy chard stems -- all that stuff you trim and save for broth!); 1/4 tsp dried coriander; 1/4 tsp dried mustard; 1/4 tsp cinnamon; 1 tbsp powdered chocolate; 1/2 tsp salt; 1tbsp butter; 1tbsp peanut oil; 1 tbsp honey; 4 tbsp cooking wine; 1/2 pint heavy cream

Servings: persons

1 large zucchini
1 medium carrot
1 thumb sized piece of ginger
5 cloves garlic
5 cups vegetable broth (unsalted home made is best - use carrot, celery, broccoli stems, heavy chard stems -- all that stuff you trim and save for broth!)
1/4 tsp dried coriander
1/4 tsp dried mustard
1/4 tsp cinnamon
1 tbsp powdered chocolate
1/2 tsp salt
1tbsp butter
1tbsp peanut oil
1 tbsp honey
4 tbsp cooking wine
1/2 pint heavy cream

1
Heat broth in a sauce pan. In a skillet, saute garlic, sliced ginger, and sliced zucchini in peanut oil and butter. Flip/stir frequently. When vegetables are coated with oil and starting to cook splash with wine. Stop when edges of zucchini are browning and centers are getting translucent. Add coriander, mustard, cinnamon, chocolate, salt, then add two cups of the hot broth. Stir ingredients over heat for 3 min.
2
If you have a large blender, add all ingredients to this point plus carrot and thoroughly puree. (if you do not have a VitaMix blender, you might want to toss out the ginger before pureeing) Transfer to stock pot and add cream and honey. Heat to simmer, but do not boil. Serve.
3
To add hotter and brighter notes on the palate, add star anise and some hot pepper (in the fry pan)

178

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 large zucchini, 1 medium carrot, 1 thumb sized piece of ginger, 5 cloves garlic, and more.

Yes, Chocolate Zucchini Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate Zucchini Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions