Making Zucchini & Peanut Butter Soup
Smooth zucchini soup with peanut butter and a touch of chilli. A comforting bowl with just the right balance of savory, nutty, and sweet.
Zucchini & Peanut Butter Soup
Peanut butter in soup? Absolutely! This zucchini and peanut butter soup is silky, savory, with a hint of spice and sweetness. It’s perfect as a light summer meal, especially when topped with crunchy peanuts and fresh herbs. The zucchini brings freshness, while peanut butter creates that irresistible creamy body
Serves:
4 people
Time to Prepare:
15 minutes
Time to cook or cure:
20 minutes
Skill
Soup Making
Serves:
8 people
Time to Prepare:
20 min
Time to cook or cure:
24 hours
Skills:
Fermentation & Baking
Ingredients & Tools
Ingredients
- 4 small zucchini, chopped
- 2 heaped tbsp creamy peanut butter (40 g / 1 ½ oz)
- 1 medium white onion, chopped
- 3 garlic cloves, chopped
- 1 red chilli, halved (remove seeds if mild heat desired)
- 2 spring onions (greens chopped, whites reserved for topping)
- 1 tbsp coconut sugar (12 g / ½ oz)
- 1 tbsp coconut oil
- 500 ml / 2 cups water
- 1 tsp salt, plus more to taste
Tools
- Medium saucepan
- Wooden spoon
- High-speed blender
- Knife & chopping board
- Airtight container
Useful guidelines
1. Choosing Ingredients
Zucchini: Use small to medium-sized zucchini, as they are sweeter and less watery than large, overgrown ones.
Peanut butter: Choose natural, unsweetened peanut butter with no added oils if possible. This gives a pure, nutty flavour. Creamy works best for blending smoothly.
Chilli: Adjust depending on your heat preference. A mild red chilli will give warmth without overpowering the soup.
Onion & garlic: These are the flavour foundation — don’t skip or rush their cooking.
2. Cooking Technique
Add zucchini at the right time: Zucchini cooks quickly, so only boil until just tender. Overcooking makes the soup dull in colour and flavour.
Balance flavours: The coconut sugar may seem unusual in a savoury soup, but it balances the earthiness of zucchini and richness of peanut butter. Taste before serving and adjust with more salt, sugar, or lemon juice.
3. Blending for Creaminess
Cool slightly before blending: Let the soup cool for a few minutes before transferring to the blender. This prevents pressure build-up from hot steam.
High-speed blender: A strong blender will create a silky-smooth texture where the peanut butter fully emulsifies with the zucchini.
Batch blending: If making a double recipe, blend in smaller portions so the texture is consistent.
4. Storage & Reheating
Fridge: Keeps up to 4 days in an airtight container. Stir before reheating, as flavours may settle.
Freezer: Lasts 3 months. Flavour of peanut butter can soften slightly, so refresh with a squeeze of lemon or extra pinch of salt when reheating.
Reheat gently: Warm slowly on the stove while stirring. Avoid boiling hard, which can split the emulsion.
5. Serving & Variations
Toppings: Add crunch with roasted peanuts, cucumber strips, spring onion, or diced bell peppers. These brighten and balance the creamy base.
Hot or cold: In winter, serve steaming hot with flatbread or rice. In summer, chill the soup and serve it like a peanut gazpacho.
Flavour variations:
Add grated ginger for a Southeast Asian twist.
Stir in coconut milk for extra richness.
Add fresh coriander or mint before blending for a herbal lift.
Â
Directions
Simply follow these steps in order to make Zucchini & Peanut Butter Soup:
- Heat coconut oil, sauté garlic, then onion until translucent.
- Add half chilli and spring onion greens, cook briefly.
- Stir in zucchini, cover with just enough water to submerge.
- Season with salt and coconut sugar. Boil until zucchini is tender but vibrant.
- Blend with peanut butter until smooth and creamy.
- Taste and adjust seasoning.
Storage
Refrigerator storage:
Once the soup has cooled down to room temperature, pour it into a clean, airtight container — glass jars or lidded soup containers are ideal. It will stay fresh in the fridge for up to 4 days. The peanut butter keeps the texture smooth and prevents separation, but give it a quick stir when reheating to bring everything back together.
Freezer storage:
If you want to prepare this soup in advance, it freezes well for up to 3 months. Keep in mind that the flavour of peanut butter may mellow slightly over time in the freezer. To preserve the taste, freeze it in single-portion containers so you can reheat only what you need. Defrost overnight in the fridge and warm gently on the stove, stirring as it reheats.
Meal prep tip:
Divide the soup into smaller containers before freezing. This way you’ll always have a quick, nourishing meal on hand — simply defrost, add fresh toppings, and enjoy a comforting bowl of zucchini and peanut soup anytime.
Storage
Add fresh, crunchy toppings:
This soup really shines when you contrast its creamy base with fresh, crunchy garnishes. Top each serving with thin cucumber strips, a handful of roasted salted peanuts, finely sliced spring onion whites, and a scattering of diced bell peppers. These toppings not only add texture but also bring colour and freshness to the dish.
Brighten with citrus:
A generous squeeze of fresh lemon or lime juice right before serving adds acidity that cuts through the richness of the peanut butter, making the soup taste lighter and more refreshing.
Serve it hot or cold:
This zucchini peanut soup is versatile — it’s delicious served steaming hot in the cooler months, but it also makes a wonderfully refreshing chilled summer soup. When served cold, it resembles a creamy gazpacho with nutty depth and spicy undertones.
Pairing ideas:
If you’re serving it as a main, pair with warm flatbreads, grilled chicken skewers, or vegetable fritters. For a light lunch, serve it cold with a crisp salad of cucumbers, radishes, and fresh herbs.
Â
Frequently asked questions
Can I make this zucchini peanut soup spicier?
Yes, absolutely! The base recipe uses just half a chilli for gentle heat, but you can keep the seeds in or even add an extra chilli if you enjoy more spice. For a Southeast Asian twist, you could also add a splash of chilli oil or a teaspoon of sambal oelek when serving.
What if I don’t eat peanuts or have an allergy?
No problem — this recipe is adaptable. You can use almond butter or cashew butter instead of peanut butter. Almond butter will give you a slightly sweeter, more delicate flavour, while cashew butter will keep the soup creamy and mild. Both work beautifully and still give that smooth, nutty richness.
Why does the recipe include coconut sugar?
The tablespoon of coconut sugar might seem surprising in a savoury soup, but it plays an important balancing role. It enhances the natural sweetness of zucchini and softens the sharper flavours of garlic, onion, and chilli. This small amount creates a more rounded, full-bodied flavour without making the soup taste sweet.
Can I really serve this soup cold?
Yes — in fact, this zucchini peanut soup is especially delicious when chilled. Once cooled, it develops a refreshing quality similar to cold Asian peanut sauces, but lighter thanks to the zucchini. Simply garnish with cucumber strips, spring onions, and a squeeze of lemon for the ultimate summer lunch.
Is this soup vegan and gluten-free?
Yes, the recipe is naturally vegan (as long as your peanut butter doesn’t contain honey) and gluten-free. It’s a great option for anyone looking for a creamy, plant-based meal that still feels satisfying.
Can I make this ahead of time for guests?
Definitely. You can prepare the base soup a day or two in advance, refrigerate it, and then just add fresh toppings right before serving. If serving it cold, letting it rest in the fridge overnight actually improves the flavour as the ingredients meld together.
Fermented Vegetables
Recipe Categories
