Filter
Reset
Sort ByRelevance
Bryce Gifford
Zucchini coconut soup
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the onion coarsely and cut the garlic into slices.
-
Cut the zucchini into pieces.
-
Cut the red pepper into strips.
-
Grate the ginger.
-
Heat the olive oil in a soup pot.
-
Fry the onion gently in 4 minutes.
-
Add the garlic and zucchini, scoop and fry for 5 minutes.
-
Pour in the vegetable stock.
-
Add the red pepper and the grated ginger.
-
Put the lid on the pan and cook over medium heat for 20 minutes.
-
Puree the soup with the hand blender.
-
Add the coconut cream.
-
Season with salt and pepper.
-
Add some boiling water if the soup is too thick.
-
Garnish the soup with grated coconut, coriander leaves (or flat parsley) and red pepper rings (without seeds).
-
Serve with bread, pesto and herb butter.
Blogs that might be interesting
-
20 minSide dishbutter, cinnamon powder, fresh thyme, dried thyme, gold bar, White wine,mashed potatoes with thyme and cinnamon
-
265 minSide dishRed onion, tomatoes, dill, herrings, White wine vinegar, sugar, olive oil, ground pimento, mustard, salt and freshly ground pepper,marinated herring with tomato
-
70 minSide dishaubergines, salt, pine nuts, onions, garlic, parsley, olive oil, tomato pieces, chili powder, (freshly ground) black pepper,aubergine rolls with pine nuts
-
20 minSide dishcarrots, butter, liquid baking product, honey, mustard, lemon juice, lemon zest,candied carrot with honey and lemon
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it