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Surabhi Sehgal
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


  • 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


    • 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