Vichyssoise  VISH-ees-WAHZ; French pronunciation: ​[vi.ʃi.swaz]) is a thick soup made of boiled and puréed Leeks, Onions, Potatoes, Cream and Chicken Stock. It is traditionally served cold but it can be eaten hot. (Source: wikipedia)


This is one of my favourite recipes to enjoy on a hot summer afternoon. I first had this soup in the Maldives years back. It was on the restaurant menu of the resort we lived in and I could never get enough of it as the weather was hot throughout the year and cold lunches were a norm.

Since I wanted to make a vegetarian Zucchini Vichyssoise, I altered the traditional recipe and replaced cream with milk and used vegetable stock instead of chicken stock. I also added Zucchini and Spinach to my recipe.
Before serving I topped the soup with a drizzle of garlic Olive Oil and tempura fried Zucchini Flowers.

Do tag me on Instagram @supaintsonplates #supaintsonplates if you try my recipe. I would love to hear from you.

COCONUT & ZUCCHINI VICHYSSOISE

COCONUT & ZUCCHINI VICHYSSOISE

My take on Vichyssoise, made with Coconut and Zucchini . Vegan, Glutenfree and delicious.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Soup
Cuisine French Cuisine, World Cuisine

Ingredients
  

  • 1 Onion finely chopped
  • 7-8 Cloves of Garlic finely chopped
  • 1 tbsp Olive Oil
  • 1 Potato diced
  • 1 Cup Zucchini diced
  • 1/2 Cup Baby Spinach
  • 3 Cups Vegetable Stock
  • 2 Cups Coconut Milk
  • 1 Cup Leeks chopped
  • Salt to taste
  • Black Pepper to taste

To Garnish:

    • 2 Zucchini flowers
    • 1 tbsp Tempura flour
    • 1 Cup Vegetable Oil
    • 1 tsp Almond flakes
    • 2 tsp Olive Oil
    • Salt to taste

    Instructions
     

    • Add Olive Oil to a pot and heat on medium heat 
    • Add Onions and Garlic and sautee until translucent 
    • Add leeks and sautee for 3-4 minutes 
    • Add Zucchini and sautee for another 2-3 minutes 
    • Add the Potatoes, Salt, Pepper and Vegetable Stock 
    • Cover and cook for 12-15 minutes or until the potatoes are cooked through
    • Remove the pot from the stove, add the spinach leaves and stir for a minute until they wilt. Blend the Soup with a hand blender
    • Add Coconut Cream, transfer the pot back to the stove and bring to a gentle simmer

    To prepare the Garnish:

    • Add the tempura flour to a bowl along with salt and enough water to make a pancake like batter
    • Heat Vegetable Oil in a wok until medium hot
    • Coat the Zucchini flowers in the batter, add to the Oil and cook until crisp
    • Transfer to a plate lined with paper towel
    • Transfer the Soup to a serving dish
    • Top with Olive Oil, fried Zucchini flowers and almond slivers
    Keyword Coconut and Zucchini Vichyssoise, Vichyssoise

    About the Author