A vibrant, green and creamy soup in a matte white bowl, garnished with a small dollop of cream, freshly chopped coriander, and a light dusting of toasted cumin and coriander seeds. A brass spoon rests on the side of the bowl.

Indian Spiced Zucchini Soup

Name: Indian Spiced Zucchini Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 medium zucchini chopped; 1 tsp turmeric; 1 tsp cumin powder; 1 tsp coriander powder; 1/2 tsp red chili powder; 2 garlic cloves minced; 1 onion finely chopped; 2 cups vegetable broth; 2 tbsp olive oil; to taste salt; to taste pepper; fresh coriander leaves for garnish; toasted cumin and coriander seeds for garnish; optional vegan cream or yogurt for garnish

Creamy, cozy zucchini soup with Indian spices.

Category Main Course

Prep 10 minutes

Cook 30 minutes

Style Indian

Technique Sauté

Diet Friendly Vegan

Daily recipe · September 22, 2025

A little about this dish

This Zucchini Soup recipe takes ‘comfort food’ to a new level with the bold flavors of Indian cuisine. It features smooth zucchini enriched by heartwarming Indian spices, encapsulating the essence of the season in a bowl.

Ingredients (for 2)

Medium zucchini — 2 — chopped
Turmeric — 1 tsp
Cumin powder — 1 tsp
Coriander powder — 1 tsp
Red chili powder — 1/2 tsp
Garlic cloves — 2 — minced
Onion — 1 — finely chopped
Vegetable broth — 2 cups
Olive oil — 2 tbsp
Salt — to taste
Pepper — to taste
Fresh coriander leaves — — for garnish
Toasted cumin and coriander seeds — — for garnish
Vegan cream or yogurt — optional — for garnish

Preparation

Step 1 — 🍲🔥🧅🧄

Preheat olive oil over medium heat in a large pot. Sauté finely chopped onions and minced garlic until the onions turn golden.
Step 2 — 🥒🥣🌶️🍃

Stir in the chopped zucchinis, turmeric, cumin, coriander, and red chili powder. Cook for around 5 minutes until the zucchinis begin to soften.
Step 3 — 🍲🔥⏰

Pour in vegetable broth. Bring the soup to a boil, then reduce the heat to low and let it simmer. Continue cooking for 15-20 minutes, or until the zucchinis become tender.
Step 4 — 🌪️🧂🌡️

Transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth. Return the soup to the stove, season with salt and pepper. Heat it a few more minutes till hot.
Step 5 — 🥣🌱🥄

Serve the soup warm. Garnish with a dollop of vegan cream or yogurt, some fresh coriander leaves, and a sprinkle of toasted cumin and coriander seeds.

A final fox tip

Feel free to adjust the amount and types of spices according to your taste. For a non-vegetarian version, chicken broth can be used instead of vegetable broth. This soup freezes well, making it perfect for meal preps. Enjoy with a warm piece of naan bread for a complete meal.