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Bryce Gifford
Zucchini coconut soup
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Ingredients
Directions
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Cut the onion coarsely and cut the garlic into slices.
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Cut the zucchini into pieces.
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Cut the red pepper into strips.
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Grate the ginger.
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Heat the olive oil in a soup pot.
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Fry the onion gently in 4 minutes.
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Add the garlic and zucchini, scoop and fry for 5 minutes.
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Pour in the vegetable stock.
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Add the red pepper and the grated ginger.
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Put the lid on the pan and cook over medium heat for 20 minutes.
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Puree the soup with the hand blender.
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Add the coconut cream.
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Season with salt and pepper.
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Add some boiling water if the soup is too thick.
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Garnish the soup with grated coconut, coriander leaves (or flat parsley) and red pepper rings (without seeds).
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Serve with bread, pesto and herb butter.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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