Ohmydish.com


Zucchini coconut soup

This simple zucchini coconut soup is easy and quick with only a few ingredients. A bit of spice and without dairy so also suitable for vegans.

Zucchini coconut soup
30 minutes 6 people Soup
Zucchini coconut soup

Ingredients

(✓ Tip: click to check off)

  • 2 large zucchinis
  • 1 onion
  • 1 large garlic clove
  • 1 teaspoon ground ginger
  • 1 teaspoon ground lemongrass
  • 1/2 teaspoon ground cumin seeds
  • 1 liter vegetable stock
  • 400 ml coconut milk
  • handful of almonds shavings
Zucchini coconut soup ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • cutting board & chef's knife
  • small skillet
  • medium-sized pan
  • wooden spoon
  • (immersion) blender


Preparation

30 minutes 6 people Soup

View the original recipe via:
https://ohmydish.com/recipe/zucchini-coconut-soup


Preparation -- 10 minutes

Peel and finely chop the onion and large garlic clove. Rinse the zucchinis, removes the ends and chop into chunks. These pieces don't have to be very neat, as the soup is going to be pureed. 

Roast a handful of almond shavings in a dry skillet until they're beautifully golden brown. 

Zucchini coconut soup
Zucchini coconut soup

Finishing the zucchini coconut soup -- 20 minutes

Heat olive oil in a medium-sized pan and sauté the onion and garlic for a few minutes. Add the zucchini chunks and cook some more. Add ground ginger, lemongrass and cumin and stir well. 

Pour in the vegetable stock and bring to a boil. Turn down the heat as soon as the soup starts to boil and let it simmer for about 10 minutes.

Stir in the coconut milk and create a smooth soup using a blender or immersion blender. Season the soup with pepper and salt and serve with some roasted almond shavings. Enjoy!


What do you think of this recipe?
0 votes

← Previous recipe
Dutch linzenvlaai
Next recipe →
Stir-fried tamarind beef